We’ve added lots of fresh vegetables to dress up our split pea soup. Adding a bit of sherry just before serving makes the taste special and lighter.
- 1 pound dried green split peas
- 5 cups Chicken Stock or canned broth
- 5 cups water
- 1 meaty ham bone, or 2 smoked ham hocks
- 2 ribs celery, leaves included, diced
- 3 tablespoons chopped fresh Italian (flat-leaf) parsley
- ½ teaspoon crumbled dried tarragon leaves
- 4 tablespoons (½ stick) unsalted butter
- 1 cup diced peeled carrots
- 1 cup diced onion
- 1 leek (white part only), rinsed and sliced
- 1 cup slivered fresh spinach leaves
- 2 tablespoons dry sherry
- ½ teaspoon freshly ground black pepper
1. Rinse the split peas in a strainer, and then combine them with the stock and water in a large soup pot. Bring to a boil.
2. Add the ham bone, celery, 1 tablespoon of the parsley and the tarragon. Reduce the heat to medium-low and simmer, partially covered, stirring occasionally, for 45 minutes.
3. Melt the butter in a saucepan over medium-low heat. Add the carrots, onion, and leek. Cook until the vegetables are wilted, 10 minutes. Add them to the soup pot, along with the spinach. Simmer, partially covered, 30 minutes.
4. Remove the soup from the heat. Remove the ham bone, and shred the meat from the bone, removing any excess fat. Return the meat to the soup.
5. Add the sherry, pepper, and remaining 2 tablespoon parsley. Heat through, and serve immediately.