<http://schema.org/recipeInstructions>
" Heat oil in a 5- or 6-quart Dutch oven over medium heat; add onion, celery, carrot, garlic, thyme, and bay leaf. Cook, 2 minutes, stirring. Reduce heat to low, cover pot, and cook 10 minutes. Stir in split peas and cook 1 minute. Add broth and ham hocks; bring to a boil. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally. Discard bay leaf. Stir in sherry, if using, and salt and pepper. Remove from heat. Remove ham hocks; cover soup. When hocks are cool enough to handle, remove skin, then cut lean meat from bones and finely shred (you will have about 1/2 cup ham). Stir ham and frozen peas into soup; heat over low heat until peas are hot; add mint. Ladle into bowls. Top each serving with croutons and a dollop of sour cream (if using), and a mint sprig."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/recipes/a22421/double-pea-soup/>