Split Pea Soup

I'll admit, it took a long time after the Exorcist to eat Split Pea Soup again.  And I saw that movie when I was in elementary school.  But I probably avoided the soup until I was cooking for myself.  But the flavor is so wonderful and satisfying that I had to overcome my fear and try it again.  I've since come to absolutely love this soup and make it once a year during the winter months when I feel like a bowl of cozy.

Being that we had ham for Christmas I decided that now was the time for this soup.  Generally the soup is flavored with a smoked ham hock on the bone, but I wanted to make sure to use up the leftovers.  I also had some luscious Rye bread that I made over the course of 5 days, nursing the chef and then the starter to produce the most moist rye I've ever tasted.  But that's another blog.

We start our soup with the chopping:

• 3 slices bacon, diced (or 2 T Olive Oil)
• 1 onion, chopped (or large Leek with dark green removed)
• 3 ribs celery, chopped
• 2 large carrots, chopped
• Salt and Pepper

In a large stock pot, cook the bacon over medium heat until crisp.  Remove the bacon and set aside leaving the rendered fat in the pot.  Add the vegetables and cook until softened (approx. 8 - 10 minutes).

Step 2:

• 1 lb Split Peas, picked over for stones and rinsed
• 1 lb red potatoes, chopped
• 4 or 5 qt Chicken Broth/Stock
• Ham (leftover, no idea how much there was)
• Sachet: Thyme, Bay Leaf, Garlic, Peppercorns
• Salt and Pepper to taste

Once the veggies from the previous step are soft, add in the ingredients above and bring to a boil.  Reduce heat to a simmer and cook until peas and potatoes yield to slight pressure.  Remove the sachet and discard contents.  Using a potato masher or an immersion blender, smash the soup until thick and desired consistency is reached.  Some recipes suggest straining the soup and adding back int he desired amount of broth, but I find that step to be unnecessary.  I like a thick soup, but one that still feels like soup and not a spread.  Add back in the bacon and enjoy!

To make this vegetarian, omit the ham and bacon.  Use olive oil and vegetable broth.  You won't have the smokey flavor of the meat, but the soup will still have loads of flavor from the mirepoix and the sachet.

Enjoy!