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Categories:
butter olive oil onion celery carrot garlic bay leaves tarragon thyme peas water chicken broth ham bone
Viewed: 66 - Published at: 9 years agoIngredients
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 cup celery, finely chopped
- 1 cup carrot, finely chopped
- 2 garlic cloves, finely chopped
- 2 bay leaves
- 1 teaspoon dried tarragon
- 1 teaspoon dried thyme
- 3 cups dried split peas
- 3 quarts water
- 1 quart chicken broth
- 1 ham bone (I buy one from our local ham store)
Method
- In a large soup pot, melt butter over medium heat.
- Add olive oil, onion, celery, carrots and garlic.
- Saute until veggies are tender and most of liquid is absorbed.
- Add bay leaves, tarragon, thyme, split peas, 2 quarts of water, 1 quart of chicken broth and meaty ham bone to pot.
- Bring mixture to a boil, then reduce heat to a simmer.
- Simmer soup for 1 hour, or until meat is falling off of bone, stirring occaisonally.
- Take ham bone out of soup and remove meat from bone.
- Cut meat into small pieces and return to pot of soup.
- Continue simmering and stirring soup, adding remaining water if necessary, until soup is desired consistency.
- Remove bay leaf from soup and serve.
