April 22, 2012

Tasty Split Pea Soup?


The man and I each grew up eating quite a bit of soup of many different varieties. Of course, a good bowl of soup is best enjoyed on a cold day to fight off the doom and gloom, but even on a hot day, we don’t mind.
Over dinner one night, I realized there are some dishes I haven't eaten in at least 15 years. Sure, food cycles in trends, moving in and out of popularity, tastes change, and many foods that we grew up on were more a necessity because they were cheap. So would split pea soup be something that I still found tasty?


It sure is! Maybe not quite like our Moms', but we certainly enjoyed it all the same, even freezing some for another day, rain or shine.

Split Pea Soup
3 T butter
1 C yellow onion, chopped
1/2 C celery, chopped
1/2 C carrot, chopped
1 T minced garlic
2 C ham, chopped
1 lb bag split peas
1/2 t each salt, pepper, paprika, dried mustard
2 C chicken broth, 4 C water
1/4 C sour cream

In a dutch oven, melt butter then sauté onions, celery, carrots, and garlic for 3 minutes. Add the spices and ham and cook for 5 minutes. Add the peas then stir in the broth and water, cover and simmer for 3 hours, stirring occasionally. If during the 3 hours the liquid evaporates, add more water as needed, up to 2 C, depending on how thick or thin you want it. Whisk in the sour cream and serve.

Makes 6 hearty servings.

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