2 c dried green split peas5 c water
1/2 c dry sherry
2 c peeled, chopped sweet potato (1 large sweet potato)
1 c chopped onion
4 cloves garlic, finely chopped
1 TBSP salt
1 bunch fresh spinach, chopped
1 c half and half
20 large shrimp, deveined
ground pepper to taste
Mix all ingredients except spinach, half and half in a large pot.
Cover and cook on low heat for an hour, stir occasionally. Use a large spoon and mash the sweet potato and split peas agaisnt the side of the pot. I like the soup nice and smooth, or you can use a hand mixture to do the job.
While the soup is simmering, wash and devein your shrimp. Cut each shrimp in 3, and season them with old bay.
Adjust the thickness of the soup to your desire. Add more water, if you like it thin. Bring to a boil.
Stire in spinach, half and half and shrimp. Cover and cook long enough until the spinach is wilted and shrimp turned white. Season with pepper and serve.
My husband loves split peas soup, but the rest of the family doesn't. This way everyone is happy with the thick, tasty bowl of goodness.
