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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | large (7-1/4" to 8-1/2" long) | Carrots, raw | 2 | stalks large (11"-12" long) | celery | 1 | ounce | Red Potatoes, cut into chunks 1 cup not ounce | 16 | ounces | ham, chopped | 2 | tablespoons | olive oil | 2 | medium (2-1/2" dia) | Onion chopped | 1 | tablespoon | butter | 2 | teaspoons | garlic minced | 11 | cups (8 fl oz) | water | 4 | leaves | bay leaf | 1 | teaspoon | thyme, dry, ground |
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Steps
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Sequence
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Step
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| | 1 | Place ham in large Dutch oven with bay leave for 2 to 3 hours. | | 2 | Soak split peas. | | 3 | Sautee celery, onions and carrots in butter until brown. Add garlic and pinch of sugar. Cook about 30 minutes. | | 3 | Saute celery, onion and carrots in butter until brown. | | 5 | Remove Ham and put in split peas and thyme to stock. bring to boil and cook for 45 minutes. (Soak split peas for an hour prior) | | 6 | Add sauteed vegetables to stock, with potatoes and shredded ham. Cook about another hour until potatoes are tender. | | 7 | After cooling slightly put soup into a food processor and blender to smooth it out. (Remove Bay Leaves) |
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