Split Pea And Ham Soup

• 1 lb dried split peas
• 5 cups fresh chicken broth or 5 cups canned chicken broth
• 5 cups water
• 1 meaty ham bone or 2 smoked ham hocks
• 2 stalks celery, diced
• 3 tablespoons fresh parsley, chopped
• 1/2 teaspoon dried tarragon
• 1 cup carrot, diced
• 1 cup onion, chopped
• 1 leek, white part only, rinsed and thinly sliced
• 2 tablespoons dry sherry
• 1/2 teaspoon fresh ground black pepper
• salt, to taste

1. Soak and rinse peas for 20 minutes. In a 6-quart pot, combine water, chicken broth, and peas. Bring to a boil. Add ham bone (or ham hocks), carrots, celery, onions, leek, tarragon, and 1 tablespoon parsley, Reduce heat to medium-low and simmer, partially covered, stirring occasionally for 1 hour. Remove from heat.
2. Remove ham bone or ham hocks and shred meat from bone. Remove any excess fat and return meat to pot. Add sherry, pepper, remaining 2 tablespoons of parsley, and salt to taste. Heat through. (I like to mash up some of the peas and carrots for a thicker soup).
3. Serve immediately.

peas, chicken broth, water, ham bone, stalks celery, fresh parsley, tarragon, carrot, onion, only, sherry, fresh ground black pepper, salt

Taken from www.food.com/recipe/split-pea-and-ham-soup-168237 (may not work)