Monday, November 10, 2014

split pea soup

The freezer side of my fridge is so full that packages come crashing out on the floor when the door is opened. Getting an ice cube tray back in after it is refilled is like working a piece into a jigsaw puzzle.

Though I like to have a back-up supply of food on hand in case of emergency...especially with winter coming on...the frozen stuff will turn into a problem if the electricity goes out for very long.

So, I am on a mission to use up what I have in the freezer before adding anything else.

First up, is some Honey Baked Ham left over from Easter.  It is so good for flavoring soups...bean soup, cabbage soup, potato soup, or in this case.....

Split Pea Soup
1 pound dry split peas, rinsed and drained
chopped ham
2 medium onions, diced
1 cup chopped carrots
1 cup chopped celery
chicken broth or water
bay leaf
salt and pepper
olive oil

Saute onions, carrots , and celery in olive oil until softened.

Add ham and split peas.
Add chicken broth or water to cover and stir in spices.

Bring to a boil then reduce heat, cover and gently simmer until peas are very soft...adding more liquid if needed.

Some like to puree this soup until smooth. I just use a slotted spoon to smash part of the peas against the side of the pan...leaving the soup a bit chunky.

I was tempted to add a dollop of sour cream on top...but it was good just as it was.

I noticed the instructions of the split pea package said to soak the peas overnight. That really isn't necessary...they cook pretty quickly...maybe 1 1/2 to 2 hours.

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