Green Split-Pea Soup And Ham

Recipe Ingredients

1		Meaty smoked ham hock - (abt 12 oz)
1 lb	454g / 16oz	Dried green split peas - rinsed and drained
5 cups	1185ml	Chicken broth
5 cups	1185ml	Water
3		Celery ribs with leaves - cut into 1/4" dice
2 tablespoons	30ml	Chopped fresh dill leaves
1/2 teaspoon	2.5ml	Dried tarragon
2 tablespoons	30ml	Olive oil
1 1/2 cups	93g / 3.3oz	Chopped onions
1 cup	110g / 3.9oz	Diced (1/4") carrots
1 cup	40g / 1.4oz	Slivered fresh spinach leaves
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Place the ham hock in a medium-sized saucepan and cover with cold water. Bring to a boil, reduce the heat and simmer for 15 minutes. Drain and rinse under cold water.

Combine the split peas with the broth and 5 cups water in a heavy pot and bring to a boil. Add the ham hock, celery, 1 tablespoon of the dill and the tarragon. Simmer, partially covered, for 45 minutes.

Place the oil in a pot over low heat and wilt the onions and carrots, stirring, for 10 minutes. Add to the soup pot with the spinach and the remaining dill. Remove the ham hock, shred any excess meat from the bone and add it to the soup. Season with salt and pepper. Heat through and serve.

This recipe yields 6 servings.

Per serving: 440 calories, 45g carbohydrate, 28g protein, 17g fat, 45mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 08-24-2003

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