More holiday leftovers: Split Pea with Ham Soup

So, for Christmas dinner I served a whole HoneyBaked Ham. There was plenty of leftover ham, some of which is still in the freezer, but the real treasure was the ham bone.

This morning I took it out of the freezer and this afternoon I had Tim saw it in half - yes, I could have done it, but he gets such a kick out of using the lethal-looking saw blade that's part of his testosterone-soaked Swiss Army Knife. That sucker works a *treat*!

Split Pea with Ham Soup

2 lbs dried split green peas, washed, then soaked for 20 minutes
2 large sweet onions, peeled and chopped
6 ribs celery, chopped
3 cloves garlic, minced
2 tblsp olive oil
1 tblsp dried tarragon
Handful Italian parsley, chopped
1 large, meaty smoked ham bone, cut in two, or four meaty smoked ham hocks
8 cups chicken broth
4 cups water
4 large carrots, sliced
4 tblsp dry sherry
Plenty of freshly ground black pepper to taste
Salt to taste

In a large stock pot, saute the onion and celery in olive oil until onion becomes translucent. Add the garlic and saute briefly. Add the ham bone or ham hocks, peas, tarragon, parsley, chicken broth and water. Bring to a boil, then reduce heat, partially cover, and simmer for an hour.

Add the carrots, partially cover and simmer for another hour or so, until the peas have disintegrated into the liquid. Stir in the sherry and simmer for another ten minutes or so. Remove the ham bone or ham hocks, glean any meat and return meat to the pot.

Stir well, taste for seasoning and add salt and pepper as desired. Serve with crusty bread.

Makes a *ton*. Quantities can, of course, be reduced, but this freezes well, so I always make a lot.

xposted to my own journal and food_porn