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1
bay leaf
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2
whole cloves
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1
sprig fresh thyme
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1/4
cup butter or margarine
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1
cup chopped celery (2 stalks)
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1/2
cup chopped onion (1 medium)
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1
clove garlic, minced
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2
14 ounce can reduced-sodium chicken broth
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1
pound meaty smoked pork hocks or meaty ham bone
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1
cup dry split peas, rinsed and drained
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1/4
cup shredded carrot
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1/8
teaspoon ground black pepper
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1/2
cup milk
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few dashes bottled hot pepper sauce
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Finely shredded Parmesan cheese (optional)
1. Place bay leaf, cloves, and thyme sprig on a square of 100-percent-cotton cheesecloth. Bring up corners and tie closed with clean string; set aside.
2. In a large saucepan or 4-quart Dutch oven, melt butter over medium heat. Add celery, onion, and garlic; cook and stir about 5 minutes or until tender. Add cheesecloth bag, chicken broth, pork hocks, split peas, carrot, and pepper. Bring to boiling; reduce heat. Cover and simmer for 45 to 55 minutes or until split peas are tender, stirring occasionally.
3. Remove and discard cheesecloth bag. Remove pork hocks from Dutch oven. When cool enough to handle, remove meat from bones. Discard bones. Chop meat. Return meat to Dutch oven. Stir in milk and bottled hot pepper sauce; heat through. If desired, sprinkle each serving with Parmesan cheese.
- Servings Per Recipe 4,
- Calories 352,
- Protein (gm) 20,
- Carbohydrate (gm) 35,
- Fat, total (gm) 16,
- Cholesterol (mg) 47,
- Saturated fat (gm) 9,
- Dietary Fiber, total (gm) 13,
- Sodium (mg) 987,
- Vegetables () 1,
- Starch () 2,
- Lean Meat () 2,
- Fat () 2,
- Percent Daily Values are based on a 2,000 calorie diet
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