Thursday, January 29, 2009


Split-Pea Soup

If you don’t like split pea soup, you’re nuts- I’m still working on my husband to enjoy it, but he can’t get passed the toilet-related color of it. Sorry, hope I didn’t just ruin it for ya! Anyways I experimented, and whew, it’s g-o-o-d. Easy too!

4-5 long carrots, peeled, and cut into chunks
1-2 small onions, diced
2 garlic cloves, minced
1 celery stalk, diced
2 Tbsp safflower or olive oil
1 1-lb ham steak, cut into cubes
1 Tbsp Herbs de Provence (or Thyme if you don’t have it)
1 bay leaf
Salt and pepper
1 lb green split peas
1 quart water
2 cups chicken stock

In a large saucepan add safflower oil, celery, carrots, and onions and cook until onion is tender. Add ham, cloves, and spices, cook just a couple minutes. Add peas, water and stock- bring to a boil. Cover and reduce heat, cooking under an hour until peas have “burst” and are tender/creamy. As the Germans say, “Lecker!”


Emily said...

You kill me Kate! I am not a huge fan either . . . childhood memories ruin it for me! But I bet your soup is d-lish!

Holly C M said...

I totally love a good split pea soup. It is one of the best kept secrets of the food world. Also, isn't split pea soup sort of the color of guacamole? Does Mr. M have a problem with that?