Login to Save Like

Ingredients

• 1 lb (2 1/4 cups) green split peas
• 1 large onion, peeled and chopped
• 2 celery stalks, chopped
• 1 large leek, chopped
• 1 large carrot, chopped
• 1 large clove of garlic, halved
• 1 herb bouquet*
• 2 well-rinsed ham hocks
• Salt and Pepper
• Optional garnish - small toasted croutons (avoid for gluten-free version)**, chopped parsley or chives

*Herb Bouquet: Tie 3 cloves garlic, 4 allspice berries, 2 bay leaves, 1 teaspoon thyme, 8 sprigs parsley in rinsed cheesecloth or place in bouquet garni muslin bag.

**To make toasted croutons, take 2 or 3 slices of day-old French or Italian loaf bread, cut into cubes. Let dry out a bit (can put in 200 degree oven for 10 minutes to help dry). Melt a tablespoon or two of butter on medium high heat in a large skillet. When hot, add the bread cubes, spread out in a single layer. Let toast on one side and then turn to other sides. Add more butter if necessary. Alternatively you can toss the cubed bread with olive oil and let toast in a 350F oven until lightly browned.

Description

Updated, From The Recipe Archives. First Published 2006. ~Elise

Simply Recipes