Split Pea Soup

Name: Split Pea Soup
Ingredients: 2 tablespoons butter; 2 tablespoons olive oil; 2 cups finely diced onion; 1 cup finely diced celery; Kosher salt and black pepper; 2 tablespoons chopped garlic; 9 cups chicken broth or stock (to make your own, see page 168); 2 cups split peas; 1 bay leaf; 2 cups diced ham; 3/4 cup shredded carrot; 2 cups frozen peas; 1 scant teaspoon dried thyme; Tabasco sauce

14 ingredients

13 steps

Ingredients

2 tablespoons butter
2 tablespoons olive oil
2 cups finely diced onion
1 cup finely diced celery
Kosher salt and black pepper
2 tablespoons chopped garlic
9 cups chicken broth or stock (to make your own, see page 168)
2 cups split peas
1 bay leaf
2 cups diced ham
3/4 cup shredded carrot
2 cups frozen peas
1 scant teaspoon dried thyme
Tabasco sauce

Directions

1

Toss the butter into a soup kettle and add the olive oil.
2

Melt them together over medium-high heat.
3

Then add the onions and celery, seasoning with a pinch of salt and pepper.
4

Cook til the veggies are soft; then add the garlic and cook for 1 minute more.
5

Douse with the broth, dump in the split peas, and drop in the bay leaf.
6

Cover and bring the broth to a boil; then crack the lid and turn down the heat to low.
7

Simmer 45 minutes, or til the peas start to soften.
8

With the back of a slotted spoon, press down on the peas in the pot to crush them a bit.
9

Simmer for another 15 to 30 minutes, til the peas are nice and soft.
10

Stir in the ham, carrots, and frozen peas.
11

Season the soup with thyme, freshly ground black pepper, and some more salt if you think it needs it.
12

Now perk everything up with Tabasco, and simmer gently 5 minutes more.
13

Fish out the bay leaf, pour the soup into bowls, and serve.