Made this soup on a cloudy, cool, rainy day in Southwest Florida. Yes, Florida. I added a smoked ham hock and some jalepeno hot sauce, as well as some cooking sherry, about a quarter cup, and about a half teaspoon of ground cloves. I let the soup simmer all day, which softened the carrots, onions, and the split peas. I used a potato masher to mash some of the peas in the pot at the end of the cooking time rather than pureeing them. The aroma of this soup cooking, wafting throughout the entire house, was wonderful. And so was the soup. I served the soup with warm, buttered rolls. Yum. I will definitely make this again. Thanks for sharing.
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Made this soup on a cloudy, cool, rainy day in Southwest Florida. Yes, Florida. I added a...