Split Pea Soup - cooking recipe

Ingredients

1 tablespoon olive oil
4 ounces andouille sausages, sliced (optional)
1 onion, finely chopped
1 celery rib, finely chopped
1 carrot, grated
2 cloves garlic, chopped
2 chopped shallots
1 (16 ounce) package dried split peas, rinsed and sorted
3 (14 1/2 ounce) cans chicken broth
2 (14 1/2 ounce) cans beef broth
1 bay leaf
1 teaspoon dried thyme leaves
1/2 teaspoon allspice
fresh ground pepper
2 smoked pork chops
3 tablespoons dry sherry
2 tablespoons butter

Preparation

Heat oil and sausage in a Dutch oven or heavy skillet over medium heat; add onion and celery; cook until onion begins to soften, about 2 minutes; add garlic and shallots, cook 1 minute; add peas, chicken and beef broth, bay leaf, thyme, allspice and pepper to taste, heat to boil.
Add smoked pork chops; reduce heat to simmer.
Cook, uncovered, stirring occasionally, 1 hour and 15 minutes.
Remove pork chops from pot; cut meat from the bone, chop meat and return to the pot; stir in sherry and butter until butter is melted.