- 1/2 cup olive or vegetable oil
- 1 stalk celery, chopped
- Pork bone
- Piece country ham, desired size of choice
- 2 white onions, chopped
- 2 pounds dried split peas
- 1 gallon chicken stock
- Salt and freshly ground white pepper
Add the peas, stock, and salt and pepper, to taste. Cook over low heat until thickened and the peas are broken down, stirring constantly so the mixture doesn't burn.
Strain into a large serving bowl, using a strainer with large holes, to force the pulp through the holes. Cook's Note: The ham can be chopped into small pieces and added to the soup before serving, if desired.
Ladle the soup into serving bowls and top each serving with croutons.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.