Ingredients Jump to Instructions ↓

  1. 2 tb Sweet butter

  2. 2 md Onions; roughly diced

  3. 1 md Carrot; roughly diced

  4. 2 Celery stalks; roughly diced

  5. 1 ts Finely minced garlic

  6. 1 1/2 c Dry split peas

  7. 6 c Chicken stock or water

  8. 1 sm Ham hock; -

  9. 6 oz -Cooked ham or bacon

  10. 1 Lemon, cut in half

  11. 3 bn Fresh sorrel

  12. 1 c Whipping cream

  13. 15 minutes, being careful not to brown. Add the split peas, stock, ham hock and lemon and bring to a boil. Reduce the heat to low and simmer for 30 minutes, or until the peas are completely soft. Remove the ham hock and the lemon. Add the sorrel and cream. Transfer to a food processor or blender and puree until smooth. Strain through a fine sieve. Taste for salt and pepper and adjust as desired. Serve this soup piping hot or well chilled. NOTE: If the soup is chilled, thin it with an additional cup of stock, low-sodium broth or water.


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