4.7
(3)
Your folders
Your folders
Export 6 ingredients for grocery delivery
Step 1
Melt butter in a large Dutch oven or saucepan over medium heat. Add onion, celery, and ham and cook, stirring, until softened but not browned, about 3 minutes. Add garlic and cook until aromatic, about 30 seconds.
Step 2
Add peas, chicken stock or water, and bay leaves. Stir to combine, bring to a boil, reduce to a bare simmer, and cover, leaving lid slightly ajar. Cook until peas are tender, about 1 hour. Remove ham hock, pick meat, and return to soup (if using). Roughly purée soup using a hand blender, or purée in batches using a countertop blender. Season to taste with salt and pepper. Soup can be stored in the refrigerator for up to 1 week.
Your folders
seriouseats.com
5.0
(1)
Your folders
americastestkitchen.com
4.4
(115)
Your folders
errenskitchen.com
4.9
(49)
60 minutes
Your folders
epicurious.com
Your folders
myrecipes.com
5.0
(11)
Your folders
food.com
5.0
(2)
3 hours
Your folders
stripedspatula.com
5.0
(149)
75 minutes
Your folders
greatlakesprepping.com
1 hours, 30 minutes
Your folders
thepioneerwoman.com
5.0
(1)
Your folders
marthastewart.com
3.4
(671)
Your folders
skinnytaste.com
4.8
(12)
120 minutes
Your folders
onceuponachef.com
5.0
(19)
1 hours, 30 minutes
Your folders
morethangourmet.com
5.0
(2)
Your folders
stripedspatula.com
Your folders
foodnetwork.com
4.8
(40)
1 hours
Your folders
theviewfromgreatisland.com
5.0
(10)
60 minutes
Your folders
allrecipes.com
4.8
(683)
1 hours, 30 minutes
Your folders
allrecipes.com
4.9
(23)
2 hours, 35 minutes
Your folders
today.com