Split Pea Soup

This is nothing like the soup that haunts a bad diner's menu

This is a true comfort food guaranteed to give the house a wonderful aroma while cooking. I like to toast day old Italian or French bread coated in olive oil along with the soup for dunking.

Split Pea Soup

• 1 lb split peas
• 1 12-ounce package frozen green peas
• 1 ham hock
• 1 large red onion diced fine
• 1/2 cup dry white wine
• 8 cups fresh chicken stock
• 1 1/2 cups heavy cream
• 3 tbsp chopped fresh cilantro
• Salt/pepper

In a large stock pot melt two tablespoons of butter and one tablespoon olive oil over medium heat. Add onion and saute until the edges begin to brown. Add dried peas and stir well. Add wine and cook until almost all the liquid is absorbed. Add broth, cilantro and ham hock and bring to a boil. Turn heat to a medium simmer and cook until soup thickens, about 45 minutes. Remove ham hock and set aside. Add half the bag of frozen peas and in batches blend soup to a puree. Pour back into pot and add cream and remaining frozen peas. Season to taste with salt and pepper and cook until thickened, about 15 minutes more. Dice meat off ham hock and add back to pot. Serve with toasted bread and garnish with caramelized onion.