Split Pea And Roasted Ham Soup
Instructions
Procedure: In a roasting pan coat the ham hock with olive oil to coat and roast at 350 degrees for 70-80 minutes. In the mean time in a large pot add remaining olive oil and heat. Add in garlic, chopped carrots, celery, onions & leek and caramelize. Next add in stock, chopped ham, and bay leaves. At this time the ham hock should be just about done roasting. Place pan on burner and add in chardonnay and reduce. Add ham hock and juices and bring the soup to a boil. Once it is boiling add in peas and take care to keep stirring so they don't stick to the bottom of the pan. When the peas are almost done add in potatoes, herbs and seasonings to soup and let cook on medium heat for a further 20 -30 minutes. Serve hot (with cornbread optional). Enjoy!
