Considering it’s 5 below zero outside with 8 inches of snow, it’s a perfect opportunity to post a warm and comforting split pea soup!
This is a wonderful recipe from Ina Garten. Not that I’m improving on it, but I do have a few changes…to suit my family’s tastes.
First, I add a hambone – a hefty hambone. My favorite is a HoneyBaked Ham bone that can be sold separately for a few dollars (they also sell pea soup mix). The ham cooks with the soup and becomes very tender, falls off the bone and lends an incredible sweet & savory component. Plus – it’s ham and it’s yummy!
Then, instead of the potatoes, I use parsnips. I’m not sure how parsnips have fallen by the wayside, but they are an incredible root vegetable to add to soups, stews, roasted veggie dishes. Give it a try – I think you’ll like it.
And finally, when the soup is nearly done, and has had it final touches of seasoning, I use one of my favorite tools in the kitchen, an immersion hand blender – just in spots and for a second here & there – to get a more creamy consistency, but not pureed.
When served with crackers, a salad, a warm cozy fireplace, a husband, a few dogs, a cat…then I’m a happy girl.