Split Pea Soup Recipe

Ingredients

5 cups Chicken broth

5 cups water

1 1/2 lb. split peas

ham bone and/or chunks of ham

several sprigs of thyme

2 tsp of tarragon, or more

2 bay leaves

1/4 cup italian parsley, chopped

4-5 small red potatoes, cut into 1/2 inch sized cubes

1 onion, chopped

2-3 carrots, diced into small pieces

2-3 celery stalks, sliced

1-2 leeks, thinly sliced

salt and pepper to taste

2 Tbls. Sherry

Preparation

Bring chicken broth, water and split peas to a boil. Add ham, tarragon, thyme, bay leaves, italian parsely and red potatoes in pot. Simmer, covered, for an hour. Remove bay leaves and thyme sprigs. Saute onions, carrots, celery and leeks in butter until softened, about 10 minutes. Add to soup. Continue to simmer for 30-60 minutes. Add Sherry and salt and pepper. Heat through and serve.