Split Pea and Ham Soup

Name: Split Pea and Ham Soup
Yield: 6 portions
Ingredients: ½ teaspoon freshly ground black pepper; 1 cup slivered fresh spinach leaves; 2 tablespoons dry sherry; 1 cup diced onion; 1 leek (white part only), rinsed and sliced; 4 tablespoons (½ stick) unsalted butter; 1 cup diced peeled carrots; 3 tablespoons Chopped fresh Italian (flat-leaf) parsley; ½ teaspoon crumbled dried tarragon leaves; 1 meaty ham bone, or 2 smoked ham hocks; 2 ribs celery, leaves included, diced; 5 cups Berta’s Chicken Stock or canned broth; 5 cups water; 1 pound dried green split peas; 5 cups Berta’s Chicken Stock or canned broth

Preparation info

6
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

We’ve added lots of fresh vegetables to dress up our split pea soup. Adding a bit of sherry just before serving makes the taste special and lighter.

Ingredients

1 pound dried green split peas
5 cups Berta’s Chicken Stock or canned broth

Soup
Gluten-free

Method

Rinse the split peas in a strainer, and then combine them with the stock and water in a large soup pot. Bring to a boil.
Add the ham bone, celery, 1 tablespoon of the parsley, and the tarragon. Reduce the heat to medium-low and simmer, partially covered, stirring occasionally, for 45 minutes.
Melt the butter in a saucepan over medium-low heat. Add the