Grant's Split Pea Soup

By kjs1010

Ingredients

• 1 ham bone
• 12 oz dried green split peas
• 2 carrots, peeled
• 2 ribs celery
• 1/2 onion
• 1 parsnip
• 1 leek, split lengthwise
• 2 Tbs EVOO
• 1 bay leaf
• 4 sprigs fresh thyme
• 1 tsp dried tarragon
• 5 cups chicken broth
• 3 1/2 cups water-DO NOT DOUBLE
• Salt and Pepper to taste
• 2 Tbs parsley

Details

Servings 6

Preparation

Step 1

Pick over the peas to remove any debris. Rinse drain and set aside.
Cut vegetables into a small dice. Heat oil in a large heavy pot over low heat. Add diced vegetables. Cook until wilted, about 10-15 minutes.
Add the peas and cook while stirring for a minute or two. To the pea mixture in the pot, add the bay leaf, thyme, tarragon, ham bone, broth and water.
Bring mixture to a boil and reduce the heat to a slow simmer. Cover the pot partially and cook. Stir occasionally. Cook until the peas are completely soft, about 45 min-2 hours.
Remove bay leaf and thyme sprigs and ham bone. Season with salt and pepper. Remove meat from bone and add back to soup miuxture. Mash with a potato masher or blender. The soup mixture should be thick and relatively smooth.
Serve anytime.
Makes approximately 6 small bowls.
Remaining soup can be refrigerated or frozen for future use. The mixture will thicken as it cools. Add chciken broth until the texture is right, then reheat on the stove top.
Soup doubles nicely and serves 12.