Split Pea Soup

18 ingredients
1 steps

Ingredients

  • Martha Stewart Magazine 2/2009
  • 6
  • servings
  • Submitted by 2chisholm
  • January 25, 2009
  • 8 black peppercorns cracked
  • 3 springs thyme
  • 2 sprigs flat leaf parsley
  • 1 dried bay leaf
  • 2 tablespoons safflower oil
  • 2 carrots cut in 1/2 in piece
  • pieces
  • 2 celery stalks cut in 1/2 pieces 1 onion chopped
  • 6 cloves garlic minced
  • 7 ounces of ham steak
  • 1 and 1/2 teaspoon of course salt
  • 1 pound split peas
  • 8 cups of water / ham stock/ beer

Directions

  1. 1
    {"0":"Wrap peppercorns thyme , parsley,and bay leaf in a piece of cheesecloth.","2":"Heat oil in a large pot over med. heat . Add carrots , celery, and onions and cook stirring ocassionally until translucent . Apx. 9 minutes.","3":"Add garlic , ham, and 1 teaspoon of salt , and cook for 3 minutes. Bring soup to a boil and simmer for 55 minutes . Peas should be falling apart. Discard bouquet garni. Season with remaining salt. Soup will keep refrigarated for up to 3 days . Warm over low heat . Thin with water if necessary."}

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