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2 tablespoon Butter, Sweet
2 medium Onions, Diced
1 medium Carrot, Diced
2 stick Celery, Stalks Sliced
1 teaspoon Garlic, Finely Chopped
1½ cup Peas, Dry
6 cup Chicken Stock
1 small Ham Bone
1 Lemon, Halved
3 Sorrel, Fresh
1 cup Cream
In a stock pot, over low heat, melt the butter and add the onion, carrot, celery and garlic. Let vegetables cook, stirring, until limp,15 minutes, being careful not to brown. Add the split peas, stock, ham hock and lemon and bring to a boil.
Reduce the heat to low and simmer 30 minutes, or until the peas are completely soft. Remove the ham hock and the lemon. Add the sorrel and cream. Transfer to a food processor or blender and puree until smooth. Strain through a fine sieve. Season to taste. Serve this soup piping hot or well chilled.
2 medium Onions, Diced
1 medium Carrot, Diced
2 stick Celery, Stalks Sliced
1 teaspoon Garlic, Finely Chopped
1½ cup Peas, Dry
6 cup Chicken Stock
1 small Ham Bone
1 Lemon, Halved
3 Sorrel, Fresh
1 cup Cream
In a stock pot, over low heat, melt the butter and add the onion, carrot, celery and garlic. Let vegetables cook, stirring, until limp,15 minutes, being careful not to brown. Add the split peas, stock, ham hock and lemon and bring to a boil.
Reduce the heat to low and simmer 30 minutes, or until the peas are completely soft. Remove the ham hock and the lemon. Add the sorrel and cream. Transfer to a food processor or blender and puree until smooth. Strain through a fine sieve. Season to taste. Serve this soup piping hot or well chilled.
