Thursday, December 11, 2008

Split Pea Soup

2 ½ cups split peas
1 onion, chopped
2 carrots, sliced
2 celery ribs, sliced
1/2 to 1 cup ham pieces (I used ends and bone)
3 (14.5 ounce) cans chicken broth (reduced sodium)
2 cups water

1 teaspoon coarse salt
1/2 teaspoon fresh ground pepper
1/2 cup half and half or heavy cream

In a large pot, heat 2 Tablespoons olive oil. Add onion, carrots, celery, and ham to pot and saute for a few minutes till onions are translucent. Rinse split peas, and add to pot. Add chicken broth and water, as well as salt and pepper. Stir and bring to a boil. Reduce heat, cover, and simmer for an hour and a half stirring occasionally.

At end of cooking time, remove ham bone (if used) and remove any meat from bone. Add meat back to pot. Stir in 1/2 cup half and half or heavy cream. Taste for seasonings, and adjust as needed.

Serve with a crusty bread.

My note: This was my first time to make (or for that matter to even eat) split pea soup. I read several recipes, and none of them seemed to be exactly what I wanted, so I just decided to wing it. Turned out great!

1 comment:

Denise Clarke said...

YUM ... I love split pea soup ... great for the winter!