Mister Frost is now beginning to tighten his chilly grip and with temperatures dipping to the low
60’s 50’s most days, a piping bowl of soup is always a welcomed retreat. And if there is one soup I’d eat every day of winter and never tire of, it is split peas. Hearty with ham scraps and flavorful from a mirepoix base, this soup is both satisfying and comforting. Enjoy!
- 1 pound yellow split peas
- ¼ cup butter
- 1 medium onion, peeled and minced
- 2 to 3 cloves garlic, peeled and minced
- 2 stalks celery, minced
- 1 large carrot, peeled and minced
- 7 cups chicken stock
- 2 to 3 bay leaves
- 1 pound ham, diced
- salt and pepper to taste
- 1 medium potato, peeled and cubed
- Wash and drain peas.
- In a large pot over medium heat, melt butter. Add onions and garlic and cook until aromatic. Add celery and carrots and cook, stirring occasionally, until softened. Add ham and continue to cook until lightly browned.
- Add split peas, chicken stock, potato and bay leaves. Season with salt and pepper to taste. Bring to a boil and cook, skimming scum that arises to top. Lower heat, cover and simmer, stirring occasionally and mashing potatoes with back of spoon, for about 1-1/2 to 2 hours or until peas are tender. Ladle onto bowls, garnish with additional ham, if desired, and serve hot.