Sunday, February 13, 2011

Split Pea Soup with Ham and Root Vegetables

Another great winter soup. Use whatever root vegetables you like. Carrots are nice for color and sweetness, but turnips, rutabaga, potatoes, parsnips, etc. would all work here. Use ham stock if you have it, otherwise chicken or vegetable.

2 cups dry split peas
1 bay leaf
1 medium onion, finely chopped
3 medium carrots, in rounds
1 small-medium celeriac root, peeled and cubed
Water and/or stock
1 Tbsp spicy brown mustard
2 cups cubed cooked ham
Salt and pepper to taste

Place the split peas, bay leaf, and vegetables in a soup pot and cover generously with water. Bring to a boil, then partially cover and simmer for about an hour, until the peas are nice and soft. Stir in the mustard and mix well, then add the ham. Add salt and pepper to taste. Serve hot.

Serves about 6.

Variation: Cook the split peas first, with the bay leaf, for about an hour. Remove the bay leaf and puree the peas partially or fully. Then add the remaining ingredients and cook until the vegetables are tender.

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