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for Dinner
4 servings
Time to prepare: 30 minutes
Difficulty: Average
Ingredients |
2 smoked ham hocks (1 1/2 to 2 lbs.) or ham bone
3 leeks, thinly sliced, or 1 medium onion sliced
2 medium carrots, thinly sliced
2 stalks celery, thinly sliced
1 lb. yellow or green split peas, rinsed and drained
2 quarts water
2 tsp dried tarragon leaves
1 tsp. salt
1/4 tsp. EACH gorund nutmeg and white pepper
1/4 cup chopped fresh parsley
1 Tbs. cider vinegar
Sour cream or plain yogurt
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Directions |
In a 5 1/2 to 6 Dutch oven combine ham hocks, leeks, carrots, celery, split peas, water, tarragon, salt nutmeg and pepper.
Bring to boiling. Cover, reduce heat and simmer for 2 1/2 to 3 hours, until ham and peas are tender.
Remove ham hocks or bone. When cool, remove and discard skin, fat and bones. Return meat to soup.
Stir in parsley and vinegar. Taste and add salt, if needed.
Serve with a bowl of sour cream or yogurt to add to each serving to taste.
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Notes |
| Good served with Buttered toasted English muffins, and warm apple crisp for dessert. |
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Comments |
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