Tuesday, January 12, 2010

Split Pea Soup with Ham

Sorry, I'm not sure you can make Split Pea Soup look pretty. But, don't worry, it tastes really good if you like this sort of thing.

I guess a garnish of some kind or a cracker might have made this look a little better.


1 pound split peas, rinsed
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped celery (about 2 stalks)
1 cup chopped carrots
1 bay leaf
3 cloves garlic, minced
2 cups chopped ham (divided)
8 cups chicken broth
salt and pepper

Place the peas in a large pot and add enough cold water to cover. Bring to a boil. Cover, remove from heat, and set aside for 1 hour. Heat the oil in a large pot over medium heat. Add the onions, celery, carrots, and bay leaf. Cook, stirring occasionally, until softened and golden, about 10 minutes. Add the garlic and 1 cup of the chopped ham. Cook for about 5 more minutes.

Drain the peas and add them to the vegetables along with the broth. Bring to a boil. Reduce heat, cover, and simmer gently until the peas are softened, about one hour. Remove from heat. Set aside to cool for at least 10 minutes. Remove and discard the bay leaf. Transfer some of the soup to a blender, filling it no more than halfway. Puree until smooth. Repeat with the remaining soup. (I used an immersion blender right in the pot instead of transferring soup to blender.) Return the soup to the pot, add remaining 1 cup of chopped ham and place over medium heat until warmed through, about 10 minutes. Season with the salt and pepper.

Yield: 6 large servings or 8 smaller servings

I found this recipe at myrecipes.com and revised it by adding the ham.

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