28 December 2012

Split Pea Soup

This recipe is a basic split pea soup that just begs to be customized.  It's a great use for that leftover Christmas ham.
Cooking the day after Christmas:  the house is a disaster zone, the kitchen looks like a tornado went through, and everyone is exhausted.  What I needed was a no-fuss recipe.  The epitome of laziness, I couldn't even be bothered to wash a measuring cup.  1 pint = 2 cups.  Boom.  Done.
Yellow split peas.  I'm not trying to be fancy, it's what was in the cupboard.  Mix with 3 cups of water and 3 cups of chicken broth.  Bring to a boil.
Reduce to a simmer, add one chopped onion and 1.5 c. chopped (cooked) ham.  Add 3 minced garlic cloves and some fresh cracked black pepper.
Simmer for 1 hour.  When the timer buzzes, smash up the peas a little bit to give the soup that authentic split pea texture.  If you have an immersion blender, it wouldn't hurt to use that instead.
A very basic soup with very few ingredients.  Feel free to add things like carrots and celery.  Maybe a few spices.  Take this recipe and make it your own.

Basic Split Pea Soup
  • 2 c dry split peas
  • 3 c water
  • 3 c chicken broth
  • 1 onion, chopped
  • 1.5 c cooked ham, chopped
  • 3 cloves garlic, minced
  • 1 tsp cracked pepper
1.  Add the peas, water and broth to a large pot over med-high heat.  Bring to a boil.  
2.  Reduce to a simmer and add the onion, ham, garlic and pepper.
3.  Simmer for 1 hour, until the peas are soft.  Smush them slightly with the spoon to give the soup a thicker texture.