Split Pea Soup

Hardy entree soups can be enjoyed year round. Yes, even split pea soup in the summer! It's one of those soups that can be tweaked year round to meet each season. It's simple yet filling as a main course. It's also nice to make entree soups that keep for a couple of days to have for another meal, lunch, or to freeze for another time. This recipe is as simple as it gets but it is also very flavorful with the onions, celery and carrots as the base. Top it off with some lemon zest, fresh herbs and a little drizzle of olive oil....it's so good!

Ingredients

• black cracked peppercorns: About half a teaspoon or more
• 3 sprigs thyme
• 2 sprigs flat-leaf parsley
• 1 dried bay leaf
• 2 tablespoons safflower oil or olive oil is fine
• 2 medium carrots
• 2 celery stalks
• 1 large onion
• 6 garlic cloves minced
• 1 ham steak (7 ounces or so)
• 1 1/2 teaspoons coarse salt
• 1 pound split peas
• 8 cups water-use more if needed

Directions

1. Wrap peppercorns, thyme, parsley, and bay leaf in a piece of cheesecloth, then tie with kitchen twine.
2. Heat oil in a large pot over medium heat. Add carrots, celery, and onion, and cook, stirring occasionally, until onion is translucent, about 9 minutes. Add garlic, ham, and 1 teaspoon salt, and cook for 3 minutes. Add bouquet garni, split peas, and water.
3. Bring soup to a boil. Reduce heat, and simmer, stirring occasionally, until peas are completely tender and begin to fall apart, 50 to 55 minutes. Discard bouquet garni. Season with remaining 1/2 teaspoon salt, and garnish with fresh herbs. (Soup will keep, covered and refrigerated, for up to 3 days. Warm over low heat, and thin with water to desired consistency if necessary.

*A few Suggestions: If cooking this soup in the summer, when it's finished cooking let it sit for a good while and eat it more at at warm or room temperature. Add shrimp instead of ham and pair this soup with a tomato salad, summer squash, or a steamed artichoke. Mmm!