Yellow Split Pea Soup From Epicurious.Com
- 1 lb yellow split peas, picked over
- 2 quarts water
- 1/2 1/2 lb meaty ham bone or 1/2 lb meaty ham hock
- 2 lbs onions, finely chopped (5 medium)
- 1 medium leek, chopped and rinsed (white and pale green parts only)
- 2 tablespoons unsalted butter
- 1 teaspoon fresh chives, chopped
- 1/2 teaspoon dried savory, crumbled
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- Rinse peas and combine in a 6- to 8-quart heavy pot with water, salt pork, and half of onions. Bring to a boil, skimming froth, then reduce heat and simmer, partially covered, until peas are tender but not falling apart, 1 to 1 1/2 hours.
- Cook leek and remaining onions in butter in a large heavy skillet over moderate heat, stirring, until softened, about 10 minutes. Add to soup along with chives, savory, salt, and pepper and continue to simmer, partially covered, until peas are falling apart and soup is thickened, 1 to 1 1/2 hours. Remove ham bone or ham hock, if using, then shred meat and return meat to soup.
peas, water, ham bone, onions, unsalted butter, fresh chives, salt, black pepper
Taken from www.food.com/recipe/yellow-split-pea-soup-from-epicurious-com-420442 (may not work)