Iron Man 2 (Three-Disc Blu-ray/DVD Combo + Digital Copy)
Sonic Wave CD-2800 Ultrasonic Jewelry & Eyeglass Cleaner (White/Gray)(package may vary)
Garmin nüvi 255W 4.3-Inch Widescreen Portable GPS Navigator
Amazon.com $50 Gift Card (0109)
Ingredients
- 1 tablespoon(s) olive oil
- 1 1/2 cup(s) diced onion
- 1 cup(s) diced celery
- 1 cup(s) diced carrot
- 1 tablespoon(s) finely chopped garlic
- 1 tablespoon(s) chopped fresh thyme leaves
- 1 bay leaf
- 1 bag(s) (1-pound) dried split green peas, rinsed, sorted
- 7 cup(s) low-sodium chicken broth
- 2 (1 1/2 pounds total) smoked ham hocks
- 1/4 cup(s) dry sherry (optional)
- 1/2 teaspoon(s) salt
- 1/2 teaspoon(s) ground black pepper
- 1 1/2 cup(s) frozen green peas
- 2 tablespoon(s) chopped mint, plus sprigs for garnish
- Seasoned croutons (optional), for garnish
- Sour cream (optional), for garnish
Directions
- Heat oil in a 5- or 6-quart Dutch oven over medium heat; add onion, celery, carrot, garlic, thyme, and bay leaf. Cook, 2 minutes, stirring. Reduce heat to low, cover pot, and cook 10 minutes. Stir in split peas and cook 1 minute.
- Add broth and ham hocks; bring to a boil. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally. Discard bay leaf. Stir in sherry, if using, and salt and pepper. Remove from heat. Remove ham hocks; cover soup.
- When hocks are cool enough to handle, remove skin, then cut lean meat from bones and finely shred (you will have about 1/2 cup ham). Stir ham and frozen peas into soup; heat over low heat until peas are hot; add mint. Ladle into bowls. Top each serving with croutons and a dollop of sour cream (if using), and a mint sprig.
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