End-of-the-Line Split Pea Soup
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RECIPE BY: - Sheila Lukins
From Sunday Parade Magazine
1 meaty ham bone
12 ounces dried green split peas
2 carrots, peeled
2 ribs celery
1 leek (3 inches of green left on, root trimmed), split lengthwise
2 tablespoons olive oil
1 bay leaf
4 sprigs fresh thyme, or 1 teaspoon dried 1 teaspoon dried tarragon
4 cups defatted chicken broth
4 cups water
Salt and pepper
2 tablespoons chopped flat-leaf parsley
Trim any fat off ham bone; set bone aside. Pick over the peas; rinse, drain and set aside.
Cut the carrots, celery, onion, parsnip and leek into small dice. Heat oil in a large, heavy pot over low heat. Add the diced vegetables; cook until wilted, 10 to 12 minutes.
Add the peas; cook for 1 minute. Add the bay leaf, thyme, tarragon, ham bone, broth and water. Bring to a boil, reduce heat to a simmer, cover partially and cook, stirring occasionally, until the peas are cooked, about 45 minutes.
Remove the ham bone, bay leaf and thyme sprigs, if used. When bone is cool enough to handle, shred any meat from it and return meat to the pot. Reheat the soup, season to taste with salt and pepper, and stir in the parsley. Serve immediately.
NOTES - Instead of using a 1-pound bag of split peas, use 12 ounces to have a little thinner soup. If you are a thick-soup lover, use the whole pound. Taste as you go along. The soup thickens up a day later, so you may want to thin it with some broth.