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Split Pea and Roasted Ham Soup

Mary burned her peas while making pea soup.  Watch and learn how to ensure your peas don't stick to the bottom and scorch your soup....


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  • 1 Hamhock
  • 1/3 Cup Garlic
  • 5 Carrots
  • 5 Celery Stalks
  • 1 Medium Yellow Onion
  • 1 Leek
  • 1 Cup Chardonnay
  • 1 Gallon Chicken Stock
  • 1 Pound Split Peas
  • 4 Cups Chopped Ham
  • 6 Golden Yukon Potatoes
  • 2 Bay Leaves
  • 3 TBS Fresh Oregano
  • 3 TBS Fresh Basil
  • 1 Cup Chopped Parsley
  • Tabasco To Taste
  • Lea & Perrins To Taste
  • Salt & Pepper To Taste
  • 1/2 Cup Olive Oil + More to Coat

Procedure:  In a roasting pan coat the ham hock with olive oil to coat and roast at 350 degrees for 70-80 minutes.  In the mean time in a large pot add remaining olive oil and heat.  Add in garlic, chopped carrots, celery, onions & leek and caramelize.  Next add in stock, chopped ham, and bay leaves.  At this time the ham hock should be just about done roasting.  Place pan on burner and add in chardonnay and reduce.  Add ham hock and juices and bring the soup to a boil.  Once it is boiling add in peas and take care to keep stirring so they don't stick to the bottom of the pan.  When the peas are almost done add in potatoes, herbs and seasonings to soup and let cook on medium heat for a further 20 -30 minutes.  Serve hot (with cornbread optional).  Enjoy! 


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