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Split Pea Soup

Ingredients:

1 pound green split peas

2 large smoked ham hocks

1 large carrot, roughly chopped

1 stalk celery, roughly chopped

1 large onion, roughly chopped

10 sprigs fresh parsley

4 sprigs fresh thyme

1 bay leaf

6 cups chicken broth

Kosher

Ground black pepper

Directions:

Combine the peas, hocks, carrots, celery and onions in a large soup pot or Dutch oven. Tie the parsley, thyme and bay leaf together with kitchen string. Add the herb bundle, stock and 1 teaspoon salt. Bring to a boil over high heat. Lower the heat to a simmer; cover and cook until the peas are tender, 50 minutes to 1 hour.

Remove the pot from the heat, and remove the hocks to a bowl to cool. Remove the meat from the hocks, discarding the bones, fat and skin. Cut the meat into cubes. Remove the herb bundle from the soup and discard.

Puree the soup with an immersion blender or in a blender to desired consistency.