Split Pea And Ham Soup

• 1 lb dried green split peas
• 5 Cups Chicken Stock
• 5 Cups water
• 1 meaty ham bone or 2 smoked ham hocks
• 2 celery ribs, leaves included, diced
• 3 T chopped fresh Italian parsley
• 1/2 t crumbled dried tarragon leaves
• 4T (1/2 stick) unsalted butter
• 1 C diced peeled carrots
• 1 C diced onion
• 1 leek (white part only) rinsed and sliced
• 1 C slivered fresh spinach leaves
• 2 T dry sherry
• 1/2 t freshly ground pepper

1. Split Pea & Ham Soup
2. 1. Rinse the split peas in a strainer, and then combine them with the stock and water in a large soup pot. Bring to a boil.
3. 2. Add the ham bone, celery, 1 T of the parsley, and the tarragon. Reduce the heat to medium-low and simmer, partially covered, stirring occasionally, for 45 minutes.
4. 3. Melt the butter in a saucepan over medium-low heat. Add the carrots, onion, and leek. Cook until the vegetables are wilted, 10 minutes. Add them to the soup pot, along with the spinach. Simmer, partially covered, 30 minutes.
5. 4. Remove the soup from the heat. Remove the ham bone, and shred the meat from the bone, removing any excess fat. Return the meat to the soup.
6. 5. Add the sherry, pepper, and remaining 2 T parsley. Heat through, and serve immediately.

peas, chicken, water, ham bone, celery, t, tarragon, t, carrots, onion, only, fresh spinach, t, ground pepper

Taken from www.epicurious.com/recipes/member/views/split-pea-and-ham-soup-50165340 (may not work)