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Tuesday, April 26, 2011

Easter Ham...more than enough for Split-Pea & Ham Soup

Having had a delicious Easter Ham, we decided to use the left over for Split Pea and Ham Soup.  But I've never made a split pea soup.

I have recently started watching (recording) Chef at Home, and he had just made an quick and easy Split Pea Soup.  So I thought I would give it a try. What I like about this show is that it isn't just about recipes, Chef Michael Smith emphasizes using whatever you have in the kitchen.  He talks a lot about what ingredients that work well together, and to take recipes and make them your own.

Speedy Split Pea with Bacon (or in my case Ham)

Yield: 6 Ingredients

1 package bacon, chopped (I substituted leftover ham)
1 large onion, chopped
2 carrots, peeled and chopped (I had parsnips, so added those as well)
2 stalks celery, washed and chopped
2 cloves garlic, peeled sliced thinly
2 cups dried split peas
8 cups chicken or vegetable stock
2 bay leaves
1 tablespoon dried rosemary
Salt and pepper
2 cups of frozen peas
1 tablespoon of any vinegar (I used red wine vinegar)

1.Place bacon in a large soup pot over a medium high heat.
2.When the bacon is brown and crispy drain away the fat, leaving about 2 tbsp in the pot.
3.Add onion, carrots, celery and garlic to the pot and sauté for a few minutes.
4.Add the dried peas, stock, bay leaves, rosemary and salt and pepper.
5.Bring to a simmer and continue cooking until the soup is thick and the peas are completely soft.
6.Stir in frozen peas and stir to heat through.
7.Stir in the vinegar and add salt and pepper to taste.

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