Split Pea and Ham Soup

• lb dried split peas↗1 lb
• fresh chicken broth or 5 cups canned chicken broth↗5 cups
• water↗5 cups
• meaty ham bone or 2 smoked ham hocks↗1
• stalks celery, diced↗2 stalks
• fresh parsley, chopped↗3 tablespoons
• dried tarragon1⁄2 teaspoon
• carrot, diced↗1 cup
• onion, chopped↗1 cup
• leek, white part only, rinsed and thinly sliced↗1
• dry sherry↗2 tablespoons
• fresh ground black pepper↗1⁄2 teaspoon
• salt, to taste↗

Step-by-step instructions

1. 1

   Soak and rinse peas for 20 minutes. In a 6-quart pot, combine water, chicken broth, and peas. Bring to a boil. Add ham bone (or ham hocks), carrots, celery, onions, leek, tarragon, and 1 tablespoon parsley, Reduce heat to medium-low and simmer, partially covered, stirring occasionally for 1 hour. Remove from heat.

2. 2

   Remove ham bone or ham hocks and shred meat from bone. Remove any excess fat and return meat to pot. Add sherry, pepper, remaining 2 tablespoons of parsley, and salt to taste. Heat through. (I like to mash up some of the peas and carrots for a thicker soup).

3. 3

   Serve immediately.