Spring Split Pea Soup Recipe

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
• salt
• 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

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How to Make Split Pea Soup:

1. In a large soup or stock pot over medium high heat, heat the oil.
2. Add onions, salt  and pepper to taste, crushed pepper.
3. Saute 2 minutes.
4. Add garlic, bay leaf, and split peas and cook, stirring, for 1 minute.
5. Add broth and ham.
6. Bring to a boil, then reduce heat to medium and simmer, stirring occasionally, for about an hour (until peas are tender).
7.  Remove pot from heat and let cool slightly.
8.  Remove bay leaf and discard.
9. Add the milk and, using a hand held blender or potato masher, process until smooth.
10. 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?