BeyongGourmet.com’s Split Pea and Leek Soup
Paired with Hefeweizen
We are proud that our own Split Pea Soup Recipe was featured as one of the top five entries in the 2002 Fog Fest Split Pea Soup Contest in Pacifica, California (about 10 miles South of San Francisco).

1 lb. dried green split peas
2 tabs. olive oil
2 leek, sliced (use white part up to light green area)
2 stalks of celery, (chopped)
5 cups water
5 cups chicken stock
2 meaty smoked ham hocks (if more meat is preferred, you may substitute 1 smoked ham shank)
3 tabs. fresh parsley, chopped
1 tea. fresh tarragon, chopped
1 cup carrots, diced
3/4 cup dry sherry
1-2 tea. fresh ground black pepper

Instructions:
1) Rinse and soak peas for 20 minutes.
2) In a large sauté' pan, on medium-high heat, heat oil. Next add leeks and
Celery. Cook for about 5 minutes until leeks become soft. Set aside.
3) In a large soup pot place stock, water, ham, peas, parsley, tarragon and
carrots and bring to a boil. Lower heat to simmer and add leeks and celery.
Simmer, partially covered for 1 hour, stirring occasionally.
4) Remove meat. Spoon off as much fat as possible.
5) Using a food processor or blender – take 1/2 of the soup and blend until smooth. Return to pot.
6) Remove bones and shred meat. Add shredded meat to soup.
7) Add sherry and pepper and simmer for 30 minutes and serve.