This Split-Pea Soup Recipe is a hearty purée of Yellow Split-Peas simmered in a rich Ham-Bone Broth, along with Carrot, Onion and Parsnip.
Carrot, Onion, Parsnips, Pork, Bone, Split-Peas
Meaty Ham or Pork Shoulder Bone
Add the Bone and Meat to a pot, cover with two quarts of water, and add the Peppercorns and Celery Seeds.
Simmer the pot for 4 to 6 hours, then strain off the broth and discard the solids.
Coarsely chop the vegetables and fry them in the butter until just softened.
Add the Broth and the Peas and simmer for three hours or so, adding sufficient water to keep a volume of about two quarts.
Use a blender and purée the soup. Serve hot.
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