Ingredients
2½ cups peas, dried, split
8 cups water
½ cup shallots, chopped
½ cup carrots, chopped
1 celery stalk, diced
1 tsp salt
¼ tsp ground black pepper
½ tsp granulated garlic
1 bay leaf
1 ham bone, with meat
8 oz cream cheese
parsley
Preparation
Add all the ingredients except the cream cheese into a large pot on high heat.
Once the soup almost reaches a boil, reduce heat and cover. Simmer for 1 hour and 30 minutes.
Take out the ham bone and bay leaf.
Dice the meat of the ham bone and set aside.
Cube the cream cheese and slowly whisk into soup.
Stir in the diced ham and serve warm garnished with parsley.
