John was away last week on another business trip. So Julia and I made a soup with the ham bone leftover from Easter Sunday's roast. It was fantastic - until she started feisting up a storm. That part was very sad...such a lovely soup and no one to eat it.
I had wanted to use a starchy Russet potato in here, but all I had on hand were sweet, so in it went. It was also my first time cooking with dried peas - following advice from friend to the muffin Emily, I rinsed and carefully hunted for rocks. None were found so we were safe to cook and eat!
This could have easily gone in the slow cooker, but my Dutch oven is dishwasher safe and the crock isn't. So that solved that. That, and I didn't have my act together early enough in the day anyway.
If desired, the garlic and shallots could be left in. I discarded them in hopes of not irritating Julia. And to be more specific, she was not allergic to anything in this soup -- it just made her gassy and EXTREMELY fussy. Which was not fun while her daddy was away. If you've been wondering why I haven't posted much lately, it's been primarily due to feist.
Recipe: Split Pea Soup
1 shallot, peeled and cut in half
~2 cups carrots, peeled and chopped
5 stalks celery, plus leaves, chopped
1 potato, Russet or sweet, peeled and chopped
2 turnips, peeled and chopped
3 cloves garlic, lightly smashed
black pepper
1 leftover ham bone, worst of the fat cut off, meat chopped
some leftover ham, chopped
1 pound dried peas
4 cups chicken broth
1 cup water
1/2 cup white wine
2 bay leaves
1/4 cup flat leaf parsley, chopped, optional
In a big pot, saute the shallot through garlic and pepper. No need for salt because the ham and broth are salty. Once everything is softened and starting to brown, add in everything else and bring to a boil. Lower the heat to a simmer, partially cover and cook until the peas are cooked through, at least an hour. Or longer, it's fine. Discard the ham bone, shallot, garlic and bay leaves.
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