Active Time: 10 Minutes
Total Time: 1 Hour 30 Minutes
6 Cups
Combine all ingredients in a stock pot and bring to a boil.
Reduce flame to a simmer and cook for one hour.
Strain stock and chill.
Active Time: 30 Minutes
Total Time: 1 Hour 30 Minutes
4 Servings
In a heavy bottom pan, melt butter and sweat onions, carrots and celery for 5 minutes or until soft.
Add the stock, peas, ham, parsley, bay leaf and thyme.
Bring to a boil and reduce the flame to a simmer and continue cooking for 45 minutes or until peas are cooked. Mix occasionally, adding more stock if it gets to thick.
Discard bay leaf and Cool
In a blender, puree until smooth and return to a clean pan.
Season with salt and pepper, return to a simmer.
Pour into your serving bowls and garnish with chopped ham and olive oil.
Comments (2)
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