SPLIT PEA SOUP

By tonya370

Ingredients

• 5 cups Chicken broth
• 5 cups water
• 1 1/2 lb. split peas
• ham bone and/or chunks of ham
• several sprigs of thyme
• 2 tsp of tarragon, or more
• 2 bay leaves
• 1/4 cup italian parsley, chopped
• 4-5 small red potatoes, cut into 1/2 inch sized cubes
• 1 onion, chopped
• 2-3 carrots, diced into small pieces
• 2-3 celery stalks, sliced
• 1-2 leeks, thinly sliced
• salt and pepper to taste
• 2 Tbls. Sherry

Preparation

Step 1

Bring chicken broth, water and split peas to a boil. Add ham, tarragon, thyme, bay leaves, italian parsely and red potatoes in pot. Simmer, covered, for an hour. Remove bay leaves and thyme sprigs and ham bone. Saute onions, carrots, celery and leeks in butter until softened, about 10 minutes. Add to soup. Continue to simmer for 30-60 minutes. Add Sherry and salt and pepper. Heat through and serve.