Thursday, March 3, 2011

Split Pea and Ham Soup

2 cups (1 lb) dried green peas
8 cups chicken or vegetable broth
3-4 garlic cloves, minced
½ onion, chopped
6 oz Farmer John ham, diced

In a large pot, combine peas and broth; bring to a boil. Turn heat to low and cook on low for 45 minutes or until peas are soft.

In a small sauce pan, sauté onion and garlic in a little EVOO until translucent. Add to a blender for later. In the same pan, brown cubed ham; set aside.

Add cooked peas to the blender with onion and garlic; puree until smooth. Add salt and pepper to taste.

Pour soup into a bowl and sprinkle with browned ham. Serve with toasted bread rubbed with garlic.

To make, brush sliced rustic bread slices with EVOO. Toast and when the bread is crispy rub with raw garlic. Probably not a first date food, but so good, especially when used to dip in soup!

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