Canadian Yellow Split Pea Soup with Smoked Shoulder of Pork

By hmp13

Ingredients

• 1 cooked, smoked shoulder of pork, including
• 1 ½ pounds dried yellow split peas
• the bone and 8 cups of stock
• 4 to 6 cups chicken stock
• 6 tablespoons salted butter
• 1 teaspoon ground bay leaves
• 2 cups diced Spanish onions
• 2 cups cream sherry, divided
• 4 ribs celery, sliced
• 1 tablespoon balsamic vinegar
• 8 to 10 carrots, peeled and sliced
• 2 teaspoons Worcestershire sauce
• 4 whole cloves garlic, peeled
• salt and pepper

Details

Servings 10

Preparation

Step 1

Cut the smoked shoulder meat into bite size pieces and set aside. In a stockpot melt the butter over medium high heat. Add the onions, celery, carrots and garlic. Sauté for 10 minutes. Add the pork bone, split peas, pork stock, chicken stock, bay leaves and 1 cup of the sherry. Bring to a boil. Reduce the heat to medium. Cover the pot and simmer until the peas are tender and mushy. Remove the pork bone from the soup and discard. Add the remaining cup of sherry, vinegar and Worcestershire sauce. Remove from the heat. Puree the soup in the pot using a hand blender or working in batches with a regular blender until smooth. Add salt and pepper. Stir in the reserved pork meat and return to the stove. Simmer over medium heat for an additional 5 to 7 minutes.