Ingredients:
1 lb dried split green peas
2 tablespoons butter
2 tablespoons olive oil
1 carrots, peeled and finely chopped
1 stalk celery, finely chopped
1 large onions, finely chopped
1 garlic cloves, minced
10 cups chicken stock
2 medium potatoes, peeled and diced
2 smoked ham hocks
1 bay leaves
1/4 teaspoon thyme
pepper
salt
Directions:
In a dutch oven, over medium heat, saute the carrot, celery and onion in the butter and olive oil until soft.
Stir in the garlic for an additional minute of cooking.
Add the stock, split peas, potatoes, ham hocks, bay leaf and thyme; bring to a boil.
Lower the heat and simmer, partially covered, until the peas and potatoes are tender, (1 to 1 1/2 hours).
Remove the bay leaf.
Remove and shred the ham hocks.
Remove and puree half of the soup mixture in a blender of food processor.
Return the pureed mixture, along with the shredded meat, to the pot.
Add salt and greshly ground pepper to taste.
Servings: 8
Time preparation: 20 min.
Time total: 120 min.