- 1 1/2 cups green split peas
- 1 large onion, peeled and chopped
- 2 celery stalks, chopped
- 1 large leek, chopped
- 1 large clove of garlic, halved
- 1 herb bouquet*
- 1 or 2 well-rinsed ham hocks
- Salt and Pepper
1 Pick over the peas and remove any stones. Wash and drain peas. Place in a 4 quart pan with the vegetables, herb bouquet, ham hocks and 2 1/2 quarts of water. Bring to a simmer. Skim the scum off the top of the soup for several minutes, until the scum ceases to rise. Cover loosely and simmer about 1 1/2 hours, or until peas are tender, stirring occasionally in case they stick to the bottom of the pan.
2 Remove bones, and herb bouquet from soup, discard. Either puree through a vegetable mill, or puree in a food processor and then pass through a sieve. Correct seasoning.
3 Reheat, taste again for seasoning. Ladle into warm bowls and garnish with croutons and or sauteed ham.
Makes 2 quarts. Serves 6.