Split Pea Soup

• 1 tablespoon olive oil
• 4 ounces andouille sausages, sliced (optional)
• 1 onion, finely chopped
• 1 celery rib, finely chopped
• 1 carrot, grated
• 2 cloves garlic, chopped
• 2 chopped shallots
• 1 (16 ounce) package dried split peas, rinsed and sorted
• 3 (14 1/2 ounce) cans chicken broth
• 2 (14 1/2 ounce) cans beef broth
• 1 bay leaf
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon allspice
• fresh ground pepper
• 2 smoked pork chops
• 3 tablespoons dry sherry
• 2 tablespoons butter

1. Heat oil and sausage in a Dutch oven or heavy skillet over medium heat; add onion and celery; cook until onion begins to soften, about 2 minutes; add garlic and shallots, cook 1 minute; add peas, chicken and beef broth, bay leaf, thyme, allspice and pepper to taste, heat to boil.
2. Add smoked pork chops; reduce heat to simmer.
3. Cook, uncovered, stirring occasionally, 1 hour and 15 minutes.
4. Remove pork chops from pot; cut meat from the bone, chop meat and return to the pot; stir in sherry and butter until butter is melted.

olive oil, andouille sausages, onion, celery, carrot, garlic, shallots, peas, chicken broth, beef broth, bay leaf, thyme, allspice, fresh ground pepper, pork chops, sherry, butter

Taken from www.food.com/recipe/split-pea-soup-81587 (may not work)