Friday, December 6, 2013

Soup of the Day: Split Pea with Ham

There is something ultimately comforting and serene about split pea soup. Making it is more an act of meditation than of true recipe, and a spoonful of the creamy green goodness seems to soften the edged of your troubles, letting life's little irritations and jangled nerves recede.
We are expecting some icy weather this weekend, and life has been quite hectic this last fortnight, so I whipped up some split pea soup. I can't wait to serve of some bowls of calming,  creamy delight.
Four quarts organic chicken broth
1 pound ham hocks
8 ounces shitake mushrooms, sliced
1 pound ham, diced
1 large onion, chopped
1/2 cup chopped celery
3 garlic cloves, minced
Black pepper
1 teaspoon thyme
1 bay leaf
2-3 pounds potatoes, chopped
1 pound carrots, chopped
2 pounds split green peas
Simmer the garlic, onion, celery, mushrooms, salt and pepper with the ham hocks and thyme until the onions are transparent. Add the peas and 2 quarts of the broth and bring to a boil, then simmer for an hour, stirring occasionally, until the peas are creamy.
Add the remaining ingredients and simmer another hour or so, until the flavors have married.

Storing Vegetables without Plastic