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In a large skillet, heat butter and oil over medium high heat. Add diced onions, carrots, celery, pancetta and salt and pepper. Sauté until onions are translucent.
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Add the garlic, stir in and remove from heat. Set aside.
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In a large saucepan, combine onion, carrot, celery, ham and enough homemade chicken stock to cover, and bring to a boil.
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Cook for about an hour until meat begins to fall off of the bone. Remove the ham hock and allow to cool.
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Strain stock mixture into another saucepan. Add the split peas and lemon and return to a boil.
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Reduce heat to low, cover, and simmer for about 30 minutes. (peas should be soft) Remove lemon and add sorrel. Remove from heat.
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Remove the meat from the ham bone and cut into small bite-sized pieces.
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Reserving stock, strain peas and puree in a blender until smooth. Then return to stock. Add chopped meat and sautéed vegetable mixture.
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Add nutmeg and slowly add the cream. Stir and allow to thicken. If you prefer thicker soup, use a little flour or cornstarch to help.
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Ladle into bowls and serve. Enjoy this homemade split pea soup recipe with sorrel. YUM!