The colors of spring are poking through. In the still chilly early days of the season, a hearty soup still makes a great meal or starter. Split Pea soup brings the green of spring to your table and is a perfect way to use any leftover ham from a holiday meal.
Even better, because peas do not require overnight soaking, you can be sitting down to a delicious bowl of soup in less than 90 minutes.
This recipe is adapted slightly from this posting on Food.com. The addition of milk (or a little heavy cream if that’s what is in your fridge) brightens the color.
What you’ll need to make Spring Split Pea Soup:
- 1 tablespoon olive oil
- 2 small to medium onions, chopped
- ¼ – ½ tsp ground pepper
- red pepper flakes (optional)
- 4 cloves of garlic, chopped
- 1 bay leaf
- 1 pound dried split peas, picked over and rinsed
- 8 cups chicken broth
- 1 cup milk
- 1 cup chopped ham
How to Make Split Pea Soup:
- In a large soup or stock pot over medium high heat, heat the oil.
- Add onions, salt and pepper to taste, crushed pepper.
- Saute 2 minutes.
- Add garlic, bay leaf, and split peas and cook, stirring, for 1 minute.
- Add broth and ham.
- Bring to a boil, then reduce heat to medium and simmer, stirring occasionally, for about an hour (until peas are tender).
- Remove pot from heat and let cool slightly.
- Remove bay leaf and discard.
- Add the milk and, using a hand held blender or potato masher, process until smooth.
- Serve hot.
Split pea soup is super for freezing, and leftovers will bring a little spring to a not so sunny day. Enjoy!
What soups do you like in the spring?