Ingredients
* 1 1/2 cups green split peas
* 1 large clove of garlic, halved
* 1 large onion, peeled and chopped
* 2 celery stalks that are chopped
* 1 or 2 well-rinsed ham hocks
* Salt and Pepper to taste
* Optional garnish - small toasted croutons
Directions
1.
1. Remove any stones from picked peas, wash and drain.
2.
2. Place peas in a 4 quart pan with vegetables, herb bouquet, ham hocks and 2 1/2 quarts of water.
4.
4. Skim the scum off the top of the soup for several minutes, until the scum rises.
5.
5. Loosely covered, simmer for about 11/2 hours or until tender and stirring occasionally if ever they stick to the pan.
6.
6. Remove and discard herb bouquet and bones from the soup.
7.
7. Either purée through a vegetable mill, or purée in a food processor and then pass through a sieve.
9.
9. Reheat and taste again to correct the seasoning.
10.
10. Put into warm bowls then garnish with croutons or with sautéed ham.
Columbus Restaurants
