Split Pea Soup

Ingredients

2 ham hocks

3 tbl. canola oil

2 stalks celery, chopped

2 carrots, cubed

3 slices bacon, diced

20 oz. bag split peas

3 cloves garlic, smashed

1 large onion, chopped

4 ½ cup water

½ cup sherry

1 tsp. ground black pepper

1 tsp. sea salt

Directions

·        Put oil in a large Dutch oven

·        slice the skin on the ham hock in 3 or 4 places

·        cook the hocks in the oil over medium heat, turning occasionally (about 10 minutes)

·        add the bacon and cook 5 to 10 minutes more

·        add onion, celery, garlic and carrots and sauté about 10 minutes

·        add the garlic and continue cooking another 5 minutes

·        add water, sherry, salt and pepper

·        bring to a boil, then cover and reduce heat

·        simmer for about 2 hours, stirring occasionally

·        remove the ham hocks, remove the fat & skin and chop any meat left on the bone and return to broth

·        wash the split peas and add them to the broth

·        cook over medium heat for about 2 hours stirring every 10 minutes or so

·        using a slotted spoon, remove about half of the peas from the broth, along with the other veggies and put into a food processor.

·        Puree for a few minutes, then return to the pot

·        Serve hot with some homemade bread!