Split Pea Soup

This recipe is from my sister, Meg and it is the best pea soup I have ever made! The texture of the soup is perfect! Makes about 3 quarts. If the soup is too thick, add water or sherry to get the right consistency.

Combine, bring to a boil. Cover, simmer 2 hours

Split Pea Soup

2 cups split peas

6 sliced carrots

1 sliced shallot

2 garlic cloves, chopped

1 large chopped onion

1 ham bone

1 quart chicken stock

4 cups water

3 T. parsley

1/2 t. each basil, marjoram, oregano, thyme

1/4 t. black pepper

Add more water, if needed. After simmering, add 2 t. salt.

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