the broth...
4 smoked neck bones (about 1/2 lb)
8 cups of water
1 bay leaf
12 peppercorns
2 cloves of garlic
1 small carrot
the soup...
1 large shallot (diced)
4 cloves of garlic (smashed & chopped)
1 pat of butter
1/4 cup red wine
6 cups of broth
16 oz yellow dried split peas (green is OK too - I just prefer the color of the yellow)
1 tablespoons dried parsley
dash of celery seed
1/2 cup heavy cream (optional- you can use a bit of water or mike instead)
1 tablespoon cornstarch
1/3 cup carrot (shredded diced or sliced - whatever you prefer)
2 tablespoons finely shredded spinach (optional)
1/3 cup diced ham
(optional) Salt and Pepper to taste
Simmer the neck bones, bay, peppercorns, garlic and carrot for a about 3 hours - resulting in a savory smoky broth... Strain broth and set aside.. Use a fat separator to make it healthier... I have a cheapy 4 -cup plastic one - hoping to get this sweet - made in the USA tempered glass one for my birthday =D
Brown shallot an onion in butter... Deglaze pan with red wine... Add 6 cups broth, peas, parsley and celery seed - simmer for 40 min... Mash up the peas with potato masher or blend a bit with and immersion blender....
Combine cornstarch and milk - add mix slowly to soup whole stirring.... Add carrots, spinach and ham - low simmer 20 min longer. Keep warm until ready to serve . =)
