I’ve found that you either love split pea soup or you absolutely hate it. Luckily, both Aaron and I agree on the merits of its deliciousness—especially on a cold, rainy day.
This particular recipe takes a little longer than I would like—you’re in for at least an hour and a half. To help expedite the process, I chopped up the vegetables and potatoes before work and had them ready in plastic bags. That way I could immediately start the soup when I got home from work. For all my efforts, however, we still ended up eating after 8 that night.
It was worth it.
The soup is Hearty. With a capital H. But the flavors come together nicely. I really enjoy the combination of creamy split peas and chunks of tender potatoes. The addition of ham also lends a little salt and sweetness.
Side Note: This recipe makes a fair amount of soup. We have enough for the next couple of days. Be prepared.
Split Pea and Potato Soup
3 tablespoons unsalted butter
1 large onion, finely chopped
4 medium carrots (1 pound), cut into 1/2-inch rounds
2 stalks celery, cut crosswise into 1/4-inch pieces
1 cup ham
1 pound green split peas, rinsed and picked through
2 quarts chicken stock
1 teaspoon crushed bay leafs
Salt and freshly ground pepper
2 pounds Yukon gold potatoes, cut into 1/2-inch pieces
Melt butter in large pot over medium heat. Add onion, carrots and celery, stirring frequently. Cook until tender (approximately 5 minutes). Add the ham and cook an additional couple of minutes Stir in chicken stock, split peas, bay leaf and salt and pepper. Bring to a boil. Reduce heat to low and cover—simmer for 30 minutes.
Add potatoes and simmer until tender—about 30 minutes.
Serve with a dollop of sour cream and a sprinkle of cheddar. Or not—it’s totally up to you.
Source: Recipe adaped from Martha Stewart
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