Page 297 - My Cookbook

INGREDIENTS
1 LB green split peas, rinsed and drained
1 ham hock or ham bone
1 large onion, chopped
1 stalk celery, chopped
1 large carrot, chopped into 1/8 in pieces
10 sprigs parsley
4 sprigs fresh thyme or 1/4 tsp dry
1 bay leaf
8 cups cold water
1 tsp kosher salt
fresh ground black pepper
Pea Soup

Soup
Prep 15 minutes ∙ Cook 1 hour 30 minutes ∙ Makes 6 servings ∙ Difficulty Easy ∙ Source My Collection
DIRECTIONS
In a large soup pot or dutch oven, combine the peas, ham bone, onion, celery and carrot.
Tie the parsley, thyme and bay leaf together with kitchen string, Add the herb bundle, water, salt and about 5-6 grinds of fresh black pepper into the pot; bring to a boil over high heat.
Lower the heat to simmer, cover and cook for 1 1/2 hours or until peas are tender.
Remove from heat and remove the ham bone and let cool. Remove the herb bundle and discard. Remove any meat from the bone and cut into small pieces.
Puree the soup with a hand blender or in batches in a blender.
Add the ham pieces back in. Heat the soup to simmer and season with salt and pepper.
NOTES
Pureeing the soup looks and tastes like fresh cream was added.
I got this recipe from an old timer who owned a Deli when I lived in San Diego. It is really delicious! If you don't like pea soup you gotta try this one!