Ingredients
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2 tablespoons butter or 2 tablespoons margarine
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1 medium onion, finely chopped
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2 large carrots, washed and coarsely chopped
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1 lb dried split peas
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1 teaspoon dried thyme
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1 teaspoon dried parsley
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1/4 teaspoon salt
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1/4 teaspoon pepper
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2 quarts chicken broth or 2 quarts vegetable broth
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2 garlic cloves, finely minced
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3 medium potatoes, peeled and 1-inch cubed
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1/2 cup pearl barley
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1 ham hocks or 1 smoked turkey wings
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1 celery rib, finely chopped
Instructions
- Combine all ingredients in a large stock pot.
- Bring to a boil. reduce heat and simmer, covered, for approximately 1 1/2 to 2 hours or until peas are soft. Add potatoes and barley the last 25 minutes of cooking time.
- Stir from bottom occasionally and skim foam off top if it accumulates.
- Once peas, potatoes and barley are tender, remove pot from heat and let cool for 15 minutes.
- If using ham hock (or turkey wing), remove from soup, let cool and cut meat from bone. Finely chop meat and set aside.
- Ladle soup in batches into a blender or processor.
- Blend/process 2 to 3 seconds only.
- Return soup to pot, stir in ham (or turkey).
- Reheat (if necessary) and serve.