Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Split green peas
2 qt Water
1 tb Vegetable oil
3 Onions, chopped
2 Cloves garlic, finely
-chopped
1 Rib celery, chopped
2 Carrots, chopped
4 c Chicken stock
8 oz Smoked ham in 1 piece,
-trimmed (preferably Black
Forest)
1/4 c Chopped fresh parsley
1/2 c Whipping cream
Salt freshly ground pepper
-to taste
GARNISH:
4 oz Thinly sliced smoked ham
(preferably Black Forest),
-cut into julienne

Soak the peas in the water for 1 hour.

Heat the oil in a heavy, large saucepan over medium-low heat. Add the
onions an garlic and cook until translucent, stirring occasionally,
about 10 minutes. Add the celery and carrots and cook for 5 minutes.

Drain the peas and rinse. Add them to the pan.

Stir in the stock and bring to a boil.

Stir in the 8 oz. piece of ham and parsley. Reduce the heat, cover
and simmer until the peas are very tender, about 1 1/2 hours.

Remove the ham from the soup. Taste the ham and reserve if it is
still flavorful. Puree the soup in batches in a food processor or
blender. Return to the saucepan and thin with chicken stock or water
if necessary.

Cut the reserved ham into 1/2 inch cubes and return to the soup if
desired. Stir in the cream and heat through. Season with salt and
pepper.

Ladle the soup into bowls. Garnish with the julienned ham and serve.
(The soup can be prepared four days ahead. Cover and refrigerate.
Thin with chicken stock or water if necessary before serving.) *Lower
fat Version: Omit the whipping cream. Reduce the amount of ham or
omit it entirely. Yield: 8 - 10 servings. Typed in MMFormat by
cjhartlin#msn.com Source: Cooking with Bonnie Stern.

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