c) Confident Cook 2010

 

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Ingredients:
1 bone from baked ham (leave some meat on the bone, it will cook off and become part of the soup)
1 cup cubed baked ham
1 pound dried split peas
4 cups water or broth
2 carrots
2 stalks celery
2 medium russet potatoes
1 medium onion
2 cloves garlic
1 sprig of fresh thyme
1 bay leaf
1 teaspoon each salt and pepper
1/2 cup cream
2 Tablespoons butter

Instructions:
Using a large bowl and a colander or strainer, wash and sort the peas. I usually rinse and sort at least three times. You are not soaking the peas you are removing any dirt and debris. Take the time now and clean the peas to avoid biting down on a piece of grit later. When you are done washing the peas the water should be clear.

Next, wash, peel and chop the vegetables. Cut the potato, carrot and celery into smallish cubes, all about the same size. Chop the onion a little smaller and mince the garlic.

Pour the water or broth into the slow cooker. Add the ham bone and chopped ham. Add the peas and all the chopped vegetables and garlic. Stir to evenly distribute everything. Add the bay leaf and sprig of thyme. (use 1 teaspoon dried thyme leaves if you do not have fresh) Add the salt and pepper.

Set the slow cooker for 8 hours on low. After cooking, remove the bay leaf, thyme sprig, ham bone and discard.

Now puree the soup to give it a smoother, creamy texture. I use a hand-held immersion blender or you can pour some of the soup into a blender and do a few cups at a time. Be careful to fill the blender only half way and put the top on the blender. Hot liquids can be dangerous in a blender. I like my pea soup to be a little chunky, but you can blend it to the texture your prefer.
Taste it now and add more salt and/or pepper to your taste preference.

To finish the soup, stir in the cream and butter.

Serve hot. Makes 8-10 cups.

 

c) Confident Cook 2010