SPLIT PEA SOUP
About 6 cups; 4 servings
Combine in a soup pot:
- A small ham hock or ham bone
- 2 cups green split peas, rinsed and picked over
- 8 cups cold water
Bring to a boil, reduce the heat, and simmer for 1 hour. Stir in:
- 1 large carrot, diced
- 1 large celery rib, diced
- 1 onion, diced
- 2 garlic cloves, chopped
- 1 bay leaf
Simmer until the ham hock and peas are tender, about 1 hour more. Remove from the heat, discard the bay leaf, and remove the ham hock or ham bone. Discard the bone, skin, and fat. Dice the meat and stir into the soup. For a thicker soup, simmer to the desired consistency. Season to taste with:
- Salt and black pepper
Garnish with: