Split Pea Soup

Makes 6 cups

Angela Weintritt

Another family favorite that is a Dad specialty!

ingredients

8 c. cold water or chicken or vegetable stock
1 small ham hock
1 lb. split green peas (about 2 cups)
6 large carrots, peeled and diced
1 large celery stalk, diced
1 medium onion, diced
6 cloves garlic, minced
1 bouquet garni (2-3 bay leaves, 1 tsp.dried or 8 sprigs fresh thyme, 2 or 3 celery leaves, small bunch of parsley tied in cheesecloth)

1
Combine water (or broth), ham hock and split peas in a soup pot. Bring to a boil, reduce the heat, and simmer for 1 hour. Stir in the carrot, celery, onion, garlic and spices. Simmer until the ham hock and peas are tender, about 1 hour more. Season with kosher salt and freshly ground black pepper.
2
Remove the ham hock. discard the bone, skin and fat; dice the meat. Return it to the soup. For a thicker soup, simmer to the desired consistency. Stir to blend before serving. Ladle into warmed bowls. Garnish with croutons.

Source: Angela