Ingredients
- 2 pound fresh ham hocks
- 3-4 quart. water
- 1 pound presoaked green split peas
- 8 leeks
- finely minced
- 1 celery root
- peeled and diced
- 3 c. minced celery leaves
- 1 bay leaf
- 1/2 to 3/4 teaspoon thyme
- rubbed
- 1/8 teaspoon dry mustard
- 2 teaspoon salt
- 1 teaspoon pepper
- 2-3 c. chicken broth; optional
Instructions
- The day before serving, place the ham hock and water in a large soup kettle.
- Bring to a boil and then simmer till meat is very tender (2 1/2 hrs).
- Cold and skim off fat.
- Remove meat and add in to liquid the remaining ingredients except meat and chicken broth.
- Dice meat and return to kettle.
- Simmer 3 hrs.
- If soup is too thick, chicken broth can be added.
- Chill; serve the next day as this soup is best after the first day and is excellent garnished with Parmesan and croutons.
- Yields 8-10.
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