Wednesday, March 25, 2009

Split Pea Soup

I woke up yesterday craving split pea soup. Why not? It's hearty, filling, delicious and a breeze to prepare, even if it isn't a dish one would ordinarily think of as Spring awakens. But it was so very cold and windy and cravings are cravings and usually nonsensical when it comes to foods. At least this craving is good for me and healthy, and really hit the spot!

1 TBL Olive oil
1 TBL unsalted butter
2 garlic cloves, diced
2 oz prosciutto, diced
3/4 cup onions, diced fine
1 cup carrots, grated
1 hamhock or hambone
3 cup chicken stock
2 cup water
32 oz dried split peas
ground pepper
1 TBL dried savory

In a large pot heat the olive oil and butter. Add onions, garlic, carrots and prosciutto. Saute until slightly tender, 10 minutes or so. Add rinsed dried peas, chicken stock, water, and ham hock to the soup.

Bring soup to a boil and then simmer covered until peas are very tender and breaking up--about 2 hours.

Serve warm with a nice crusty bread and dig in! Enjoy.


Karen said...

It snowed today so I was thinking of soup, too! Picked up a couple smoked ham hocks at the store and was going to make split pea soup, but when I got home the UPS man delivered my Rancho Gordo beans that I ordered, so I think I'll save the ham hocks for some beans. Have you seen the Rancho Gordo site? I've seen several bloggers talk about the heirloom beans, so thought I'd give them a try.

Chef Chuck said...

I love split pea soup, This one look delish, with proscuitto. Yummm!

Jamie said...

That pea soup looks amazing! A so much better version that what I loved eating when I lived in Philly. Scrumptious and we love eating soup all winter. This looks perfect!

YankeeSoaper said...

Hi Karen
I hadn't heard of Rancho Gordo. So what did you think of them?

YankeeSoaper said...

Me too! Thanks Chuck!

YankeeSoaper said...

Try it Jamie.. you'll love it! Thanks