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

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

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Ingredients

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