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Categories:
peas chicken broth celery potatoes onions carrots ham hocks bay leaf leeks garlic garlic olive oil water pepper salt
Viewed: 55 - Published at: 6 years agoIngredients
- 1 1/2 c. dried yellow split peas
- 6 c. chicken broth
- 1 c. chopped celery
- 1 c. chopped potatoes
- 1/2 c. onions, chopped
- 1/4 c. carrots, chopped
- 2 smoked ham hocks
- 1 bay leaf
- 1 1/2 c. chopped leeks
- 1/2 tsp. garlic
- 1 Tbsp. garlic
- 2 Tbsp. olive oil
- 1 c. water
- 1/4 tsp. pepper
- 3/4 tsp. salt
Method
- In Dutch oven soak peas in cold water 1 hour.
- Drain.
- Add broth, celery, potatoes, onions, carrots, ham hocks, bay leaf and 1/2 teaspoon garlic.
- Simmer 1 hour.
- Remove bay leaf and ham hocks from soup.
- Remove meat.
- Blend soup in a blender to desired smoothness. Return meat and blended soup to pan.
- Saute leeks and 1 tablespoon garlic in olive oil.
- Add leek mixture, water, salt and pepper.
- Simmer 1 1/2 hours.
