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Split Pea and Ham Soup Recipe

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This recipe for Split Pea and Ham Soup is from The Taglialatela Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb dried green split peas
5 cups Chicken Stock
5 cups water
1 meaty ham bone or 2 ham hocks
2 ribs celery, leaves included, diced
3 tbsp. chopped Italian parsley
1/2 tsp crumbled dried tarragon leaves
4 tbsp unsalted butter
1 cup sliced peeled carrots
1 cup diced onion
1 leek (white part only) rinsed and sliced
1 cup slivered fresh spinach leaves
2 tbsp dry sherry
1/2 tsp fresh ground black pepper
Directions:
Directions:
1. Rinse the split peas in a strainer and combine with stock and water in a large soup pot. Bring to a boil.
2. Add the ham bone, celery, 1 tbsp of the parsley, and the tarragon. Reduce the heat to medium low and simmer, partially covered, stirring occasionally, for 45 minutes.
3. Melt the butter in a saucepan over medium low heat. Add the carrots, onions, and leek. Cook until the vegetables are wilted, 10 minutes. Add them to the soup pot, along with the spinach. Simmer, partially covered, 30 minutes
4. Remove the soup from the heat. Remove the ham bone and shred the meat from the bone, removing excess fat. Return the meat to the soup.
5. Add sherry, pepper and remaining 2 tbsp parsley. Heat through and serve immediately.
Number Of Servings:
Number Of Servings:
6

 

 

 

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