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Categories:Viewed: 14 - Published at: 6 years ago
Ingredients
- 6 Tbsp. butter
- 3 medium carrots, chopped
- 2 parsnips (optional)
- 2 medium leeks (white and light green parts), chopped
- 1 large onion
- 2 1/2 tsp. dried thyme, crumbled
- 2 tsp. dried marjoram, crumbled
- 3 bay leaves
- 11 c. chicken stock or canned low salt broth
- 3 c. dried split peas
- 1 1/4 lb. smoked ham hocks
- 1/2 c. fresh parsley
Method
- Melt butter in heavy large pot over low heat.
- Add carrots, parsnips, leeks, onion, thyme, marjoram and bay leaves.
- Cover and cook until vegetables are tender, stirring occasionally, about 20 minutes.
- Add stock, peas and ham hocks.
- Bring to simmer. Cover partially and cook until peas are tender and soup thickens slightly, stirring occasionally, about 45 minutes.
- Remove ham hocks and cut into pieces.
- Add to soup.
- Season with salt and pepper.
