Monday, 30 May 2011

Split Pea Soup with Ham

Upon preparing to photograph this glorious bowl of soup I asked my husband what he thought would make it look its best. His reply, "There's nothing you can do. No matter what it is going to look like baby poop." All right. Thanks for that piece of insight.

I know that's just what you wanted to read at the beginning of a post on a food blog, but you know that's probably what you are thinking or will be thinking the more you study the picture. It really was a good bowl of soup. A bit bland, as all split pea soups are, but very hearty. And just so you know, my husband had two bowls of this soup that he referred to in the above manner, so there. Enjoy!

Split Pea Soup
2 quarts of water
2 cups of green split peas
1 stalk celery, chopped
1 large carrot, chopped
1 small onion, chopped
1/4 teaspoon ground thyme
1 pinch cayenne pepper
1 bay leaf
1/2 pound of ham (shaved or cubed)
salt and pepper

Fill stock pot with 2 quarts of water; add green split peas, celery, carrot, onion, thyme, cayenne pepper, bay leaf, and ham. Over high heat, bring to a boil. Reduce heat to medium (or a simmer) and boil slowly until peas are tender (at least 20 minutes). Strain through a fine sieve or puree in your blender.

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