Split Pea Soup
It may not be the most beautiful soup in the world but it is definitely one of the most delicious. The first time I had split pea soup it was served to me on a cold autumn day by an older French Canadian couple in exchange for some yard work I was doing for them. I was 13 or so and it was like nothing else I'd ever tried. It was spicy, sweet, smoky, and slightly salty. It was delicious and it was exactly what I need on that cold autumn afternoon.
I often use smoked ham hocks instead of ham but for this batch I used ham because I had a bunch in my freezer.
The recipe is very simple.
2 sliced onions
1 celery stalk diced
2 carrots dice
2 cloves of garlic skiced
1 cup diced ham
1/2 cup split peas rinsed in cold water until the water runs clear
1/2 tsp chili flakes
3 or 4 sprigs of thyme
4 litres of chicken or ham stock (or water)
Sweat the onions, celery, carrot, garlic, and chilies in 2 tbsp of olive oil over medium heat. Cook for about 10 minutes. Add the the ham and cook for another 5 minutes. Add the peas, stock, and thyme. Bring to a boil, reduce the heat to low and simmer for about 25 minutes.
Season with salt and pepper if needed.