Easter Leftovers
In my family, like most, the holidays are synonymous with a feast! Although we try to sneak in a new recipe every now and then, I have learned that my extended family looks forward to the same comfy meal each year. Easter means there will be a ham, amongst 20 other dishes. Since 15 of those dishes come in the form of appetizers, we often don’t eat much when the main course is served. So when you are tired of ham sandwiches, here’s a recipe you can easily whip up. Or buy a ham steak and make it tonight.
Tips:
Soup freezes well. Just reheat it over a low flame with a little water in it, since it will thicken up.
SPLIT PEA SOUP
INGREDIENTS
2 tablespoons vegetable oil
A few thick slices of ham, trimmed and diced
Onion, diced
5 garlic cloves, minced
1/2 tsp. Kosher salt and freshly ground black pepper
6 medium carrots, diced
2 celery stalks, diced
8 cups chicken stock
1 pound dried split peas
INSTRUCTIONS
In a heavy stock pot, over medium-high heat, add the oil. Add the onions, garlic, carrots, celery, salt and pepper and sauté until the vegetables are soft.
Add the stock and split peas and bring it to a boil. Lower the heat to a simmer and continue to cook until the peas are soft, about an 1-1 1/2 hours.
Using an immersion blender or a blender, puree the soup until it is creamy. Add additional water or stock if it is too thick for you.
Add the diced ham to the soup and continue to cook for another 20 minutes. The soup will take on a smoky taste. Enjoy!