fperkins.com

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Source

foodtv.com

Servings/Yield

--

Rating

Course

Appetizer

Ingredients

• 1 pound split peas, rinsed and picked through
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, diced
• 10 sprigs parsley
• 4 sprigs thyme
• 2 bay leaves
• 6 cups chicken stock
• 2 cups water
• 1 ½ pounds ham, [left over!]

Method

Saute onions, carrots, celery in a few tablespoons of olive oil. As onions cook, salt and pepper. When browned, add chicken stock, water, thyme, bay leaves, parsley, peas and ham.

Bring to a boil and then reduce to simmer and cover for about 1 1/2 hours.

Remove parsley, thyme, bay leaves and ham.

Puree with stick blender.

Add a few tablespoons of butter for richness and serve. Season with salt and pepper if needed. Serve with croutons.