Tim's Split Pea Soup
Yield: Six Servings
- ham bone, 1/2 cup ham or 1/4 lb. bacon (Optional)
- 1 16 oz. bag split peas
- 1 onion, chopped
- 1 bay leave
- 1/2 tsp pepper
- 1 1/2 cups carrots, chopped
- 1 cup celery, chopped
- chicken stock (Optional)
Preparation: If you are using bacon or ham, cook the bacon or brown the ham in the soup pot before proceeding. Crumble bacon. Chop carrots and onion.
- In a soup pot, mix peas, onion, bay leave, pepper, carrots, celery, ham,bacon or ham bone with enough water or water/chicken stock mix to cover plus some. Bring to a boil, reduce heat and simmer for about an hour, stirring occasionaly. Be carefull towards the end of the cooking time, the peas can stick to the bottom of the pot. When the split peas have almost disintegrated, the soup is done.
- Remove ham bone if you are using one.
- Puree with hand blender, blender or potato masher. I use a blender. I like to let the soup cool a little before I puree it. If soup is too thick, add water or stock.
- Simmer soup for five more minutes after pureeing it.
- Salt to taste and serve.
Note: Most split pea soup recipes call for chicken stock to be part of the liquid but its not essential. You can also omit the pork.
Source: Tim Kelly
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