Does anyone have a good recipe for split pea soup. I like it thick!?

This is sooo good





Old Fashioned Split Pea Soup








2 tablespoons cooking oil


2 onions, chopped


2 carrots, chopped


2 ribs of celery, chopped


4 cloves of garlic, finely minced


1 pound green split peas


3/4 pound of smoked ham hocks


1 quart chicken stock


1 quart water


1 teaspoon dried thyme


1 3/4 teaspoons salt


1/4 teaspoon fresh ground black pepper


Method:


In a large pot, heat the oil over moderate heat. Add the onions, carrots, celery, and garlic and cook until the vegetables begin to brown - about 5 to 7 minutes





Add the split peas, ham hocks, chicken stock, water, thyme, and salt. Bring the soup to a boil. Reduce the heat and simmer, partially covered, until the peas fall apart and thicken the soup - about 1 hour 15 minutes. Add the pepper.





Remove the ham hock. When the ham hock is cool enough to handle, pull the meat from the bone and cut it into small pieces. Return the meat to the soup. If the soup thickens too much, stir in a little hot water for desired consistency.





Yield: 6 servingsDoes anyone have a good recipe for split pea soup. I like it thick!?
If you like those kind of soups really thick do what I do. Cut back on the liquid by half when you make it. You can always add more if it gets far too thick. But you can't get it really get it thick again if it is too watery. I usually just leave it thick and add extra liquid when I heat it up for eating. The pea soup I make you could walk on and not fall in and drown. I'd add 'LOL' but it's true!!!!Does anyone have a good recipe for split pea soup. I like it thick!?
Split Pea Soup with Ham





INGREDIENTS:


2 cups dried split peas


6 cups cold water


1 meaty ham bone


1/4 pound Salt pork, cut in 1/2-inch pieces


10 cups water


1 cup diced onions


1 cup celery leaves and stalks, chopped


PREPARATION:


Soak the peas overnight in the 6 cups of cold water. Drain and put in a heavy soup kettle with the ham bone, salt pork and 10 cups of water. Cover and simmer 2 hours, then add the onions and celery. Simmer about 1 hour longer, adding another cup of water if soup dries out too much. Remove ham from bone and dice. If desired, remove the salt pork. Put the soup through a strainer, blender or food processor. Blend with ham or add ham back into soup after blending. I like to blend or mash part of my pea soup and leave some texture. If the soup not thick enough, add 1/2 cup of light cream.


Serves 6
Use 2 of the split pea bags instead of just one which usually has only 2 cups in it. This should thicken it. Also add quartered potatoes. The starch from the potatoes will thicken the soup as it cooks.