Sunday afternoons are my favorite day to cook, and soups and stews are some of my favorite things to cook. I've been making this particular soup as long as I've been cooking. It's great with a nice crusty French baguette or with croutons on top. I used a whole ham hock, but actually I find the sliced ones easier--but alas, the store was out. If you can chop stuff and saute' stuff, you got this.
1 lb. bag of split peas, picked over and rinsed
1 onion, diced (I had 1/2 a huge onion and 1/2 a shallot, so I used that)
1 large carrot, peeled and diced
2 stalks celery, diced
1 heaping tbsp jarred minced garlic or scant tbsp of fresh
Salt and Pepper
1/2 tsp each of dried thyme and rosemary
2 bay leaves
7 cups chicken broth
4 slices bacon, diced large
1 whole ham hock, scored, some skin removed, or 2 or 3 large slices of ham hock
Hot tip: Like most soups and stews, this is much better the day after (even two) you cook it. We are having this for our weekly Tuesday dinner with Mom. This will thicken to a paste consistency in the fridge...thin it it with a little chicken stock or water when reheating. Bon appetit!