Many years ago, when I was a new mother and experiencing cabin fever in our small house out in the middle of the fields, surrounded by snow… I “took a break” to look through my latest “Gourmet” magazine.
That is the day I first made this Two Pea Soup and it was (little did I know then..) the beginning of my little daughter’s love of same. To this day she swears there is no better pea soup!
So I will share with you.

Here it is, after being in the oven for an hour:

And here is the finished product, ready for our guests this evening. It’s an early Sunday night supper tonight, as we all have to settle down for Downton Abbey!


1 large onion
2 stalks celery, chopped
2 carrots, chopped
2 garlic cloves, minced
1/4 stick butter
1 smoked ham hock (about 3/4 lb.)
1/2 lb. dried split peas
4 cups chick. broth
1 bay leaf
1 1/2 c frozen peas, thawed
In a kettle cook the onions, celery, carrots & garlic in butter, covered, over moderately low heat, stirring occasionally, for 10 min. or until vegetables are softened.  Add the ham hock, split peas, stock, bay leaf & 2 cups water. Bring liquid to a boil, skimming the froth, and cook the soup, covered partially, in a preheated 400°oven for 1 hour. Transfer the ham hock to a cutting board and cut the meat into small pieces, discarding the bone & trimmings.  Stir the ham into the soup. Add the partially thawed peas and cook the soup for 10 more minutes, until the “frozen” peas are cooked.
Let me know what you think and if this might start a tradition in your family too!