Sunday, May 1, 2011

Ham I am.

We've had scrambled eggs with cheese and ham. We've had ham sandwiches. We've had ham and veggies straight up. And now for the last journey of our Easter ham, we have split pea soup. This soup is wonderful, thick and creamy. Everything just melts in your mouth. I claim no responsibility for this dish other than my sweet, sweet knife cuts on the veggies. This is Mr. Lawyer's dish and I was merely his sous chef. He has made this dish three times and it's a crock pot recipe which is always marvelous. The first time (and this time) he used the leftover Easter ham bone which is the way to go. The second time he used a pork chop which was a complete let down. Disclaimer: There is no way on earth to make split pea soup look appetizing, even if you throw in a beautiful Portuguese roll.
Winter Split Pea Soup
(by Mr. Lawyer, from Not Your Mother's Slow Cooker Recipes for Two)
1 2/3 cups green split peas
5 cups chicken broth
1 small yellow onion, finely chopped
1 medium sized carrot, diced
1 stalk celery, diced
1 bay leaf (always omitted by Mr. Lawyer because he thinks it's silly)
1 leftover bone from a small ham (or smoked pork chop)
1/2 cup frozen petit green peas, thawed
Salt to taste
1. Place split peas in the slow cooker; add the broth, onion, carrot, celery, and bay leaf. Stir to combine. Nestle bone or chop in the center of the crock. Cover and cook on LOW for 7.5 to 9.5 hours, until the split peas are completely tender.
2. Remove and discard the bay leaf. Remove the bone/chop and shred the meat off it. Stir the soup well for a chunky soup or puree in a blender for a smooth soup. Add the petit peas and cook for another 30 minutes. Season to taste with salt.

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