Split Pea Soup

It’s been 43 days since the last day of winter and it’s 51 days until the first day of summer. Which means we’re virtually minutes away from being smack dab in the middle of spring.

Shouldn’t we be done with soup?

Unless, of course, we’re talking Tomato Gazpacho, Avocado Vichyssoise, or Chilled Borscht.

I woke yesterday morning to cold, rainy, gray, cold (did I say that already?) weather and the first thing that came to mind was the one pound bag of dried split peas tucked away in my pantry.

For me, Split Pea Soup conjures up images of playtime in the snow, plaid scarves with icy fringe and woolen mittens warming on heat registers… It does not say purple tulips, dewy emerald grass and pink cherry blossoms…

But that is about to change!!

It’s amazing what a few slivers of carrot, a fragrant bit of fresh oregano and bowls with birds and butterflies can do to “spring up” a soup.

Am I right?

We can do this. We, meaning those of us living in places where the temperatures are still dipping into the 40’s. With the help of warm-you-from-the-inside-out kind of meals presented in sunny, springtime themed dinnerware, we can handle even the most ferocious of roars that come our way. This soup’s charm lies in the sweetness of the vegetables… sweet pea, sweet onion and sweet carrot, and just a hint of smoke from the ham. It’s earthy and satisfying.

It’s a nice soup.

Buon Appetito!

Split Pea Soup

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• Author: Ciao Chow Bambina
• Category: Dinner

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Description

Split Pea Soup is a soup for all seasons!

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Ingredients

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• 16 ounces (1 pkg.) dried split peas
• 1 lb. smoked ham, thick sliced
• 7 cups water
• 2 medium onions, chopped
• 3 medium carrots, chopped
• 1 tsp. salt
• 1/2 tsp. dried sweet basil leaves
• 1/4 tsp. dried oregano leaves
• 1/2 tsp. cracked black pepper
• olive oil
• Carrot strips and fresh oregano for garnish

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Instructions

1. Rinse peas thoroughly under cold running water, removing blemished peas and debris.
2. Place peas, water and ham in 5 quart Dutch oven
3. Add onion, carrots, salt, basil, oregano and 1/4 tsp. pepper to Dutch oven.
4. Bring to a boil over high heat.
5. Reduce heat to medium-low; simmer uncovered for about 1 hour 15 minutes (until peas are tender).
6. Stir occasionally.
7. Remove ham slices from Dutch oven and let cool.
8. Cut meat into bite-sized pieces.
9. Carefully ladle hot soup into a food processor or blender; cover and process until smooth (unless you have an immersion blender then keep soup in Dutch oven and blend directly in the pot).
10. Return soup and cubed ham to Dutch oven.
11. Heat through.
12. Garnish with carrot strips and fresh oregano.
13. Drizzle olive oil and cracked black pepper over top.
14. Serve.

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Ciao!