Split Pea Soup with Sorrel
2 tb Sweet butter 2 md Onions; roughly diced 1 md Carrot; roughly diced 2 Celery stalks; roughly diced 1 ts Finely minced garlic 1 1/2 c Dry split peas 6 c Chicken stock or water
Ingredients
- 2tbsp sweet butter
- 2medium onions; roughly diced
- 1medium carrot; roughly diced
- 2celery stalks; roughly diced
- 1tsp finely minced garlic
- 11/2 c dry split peas
- 6cup chicken stock or water
- 6ozcooked ham or bacon
Directions
- 1
2 tb Sweet butter 2 md Onions
- 2
roughly diced 1 md Carrot
- 3
roughly diced 2 Celery stalks
- 4
roughly diced 1 ts Finely minced garlic 1 1/2 c Dry split peas 6 c Chicken stock or water -OR low-sodium chicken broth 1 sm Ham hock
- 5
OR=- 6 oz -Cooked ham or bacon 1 Lemon, cut in half 3 bn Fresh sorrel 1 c Whipping cream Salt and pepper
- 6
to taste IN A STOCK POT, over low heat, melt the butter and add the onion, carrot, celery and garlic
- 7
Let the vegetables cook, stirring, until limp, about 15 minutes, being careful not to brown
- 8
Add the split peas, stock, ham hock and lemon and bring to a boil