Split Pea Soup

Who loves soup!?

Yes, I still love soup. Even though I live in the south. It's funny- when you live somewhere hot, your blood tends to thin. And then, suddenly, anything below 60 degrees requires a coat. Below 30 (yes, 30 above...)? I'm freaking out looking for my mittens....

It was one of those cool days today and I had a big ham bone sitting in the freezer. I decided to make some split pea soup. There is something special about the particular soup.Maybe it's the way it hugs the spoon or maybe it's the way the flavors mingle together, whatever the reason- I love it.

The recipe I have is a combination of my own, my mom's, and one I found somewhere on the Internet years ago. It's creamy, velvety, and rich. A perfect bowl of comfort on a chilly evening.

I like to add a little bit of lemon juice right before serving. It helps to brighten the flavors without overwhelming the flavors.  

Here's to you and your culinary adventures, friends. Cheers!

Velvety Split Pea Soup

1 3/4 cups dried split peas
1 quart water
1 quart ham or beef stock
1 large sweet onion, diced
3 cloves garlic, minced
2 large carrots, diced
2 ribs celery, diced
2 medium potatoes, peeled and diced
1 meaty ham bone
1/2 tsp dry rosemary
1/2 tsp dry marjoram
fresh cracked pepper
1/4 fresh lemon (optional)

In a large stock pot bring the water to a boil. Add peas. Simmer 2 minutes. Turn off the heat. Cover and let peas sit for at least 1 hour.

To the same stock pot, add all the remaining ingredients except the lemon. Bring to a simmer. Slowly simmer, covered, for 2 hours. Stir occasionally to prevent sticking.

Remove the ham bone from the soup. Set aside to cool.

Using a stick blender or a standard blender- blend the soup until desired creaminess.

Cut the meat from the bone and shred into bite sized chunks. Return ham to the soup. Squeeze lemon juice into the soup. Serve immediately.


* I like my split pea soup a little thicker. If you don't like how thick it is, simply add a little stock after you run it through the blender.