Two Pea Soup

1. 1

   In a kettle, cook the onion, celery, the carrots and the garlic in the butter, covered, stirring occasionally, for 10 minutes or until soft.

2. 2

   Add the ham hock, the split peas, the stock, the bay leaf and 2 cups of water.

3. 3

   Bring liquid to boil, skimming froth, and cook soup, covered partially, in a preheated 400u00b0 oven for 1 hour.

4. 4

   Transfer ham hock to cutting board; cool slightly and cut meat into small pieces.

5. 5

   Stir meat into soup; season with salt and pepper and discard bay leaf.

6. 6

   Just before serving, stir in thawed peas and cook another 1 to 2 minutes.

No additional tips available.