Split Pea & Ham Soup

Photo: flickr user avlxyz

Ingredients

1 pound dried green split peas

5 cups chicken stock or canned broth

5 cups water

1 meaty ham bone or 2 smoked ham hocks

2 ribs celery, leaves included, diced

3 tablespoons chopped fresh Italian (flat-leaf) parsley

1/2 teaspoon crumbled dried tarragon leaves

1/4 cup unsalted butter

1 cup diced carrots

1 cup diced onions

1 leek (white part only), rinsed

sliced

1 cup slivered fresh spinach leaves

2 tablespoons dry sherry

1/2 teaspoon freshly ground pepper

Preparation

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

Melt the butter in a saucepan over medium-low heat. Add the carrots, onion 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.

Remove the soup from the heat. Remove the ham bone and shred the meat from the bone, removing any excess fat. Return the meat to the soup.

Add the sherry, pepper and remaining 2 tablespoons parsley. Heat through, and serve immediately. Makes 6 servings.