Split Pea Soup

It's blustery cold outside; the kind of day perfectly suited to anticipating an eve of merriment with good friends to celebrate the day. A pot of split pea soup is simmering on the stovetop. A chunky ham bone still covered with just enough bits of meat perfumes the soup {and the house!} with a subtle smokiness. Leftover slices of a buttery brioche pullman are baking into crusty croutons. When the day is quiet tomorrow, and I'll be sure to feel like being leisurely and lazy, this will be soothing sustenance that we can snack on throughout the day.

SPLIT PEA SOUP WITH HONEYED HAM

2 Tablespoons unsalted butter
1 large yellow onion, diced
2 cloves garlic, crushed
4 or 5 carrots, washed, unpeeled and sliced into 1/2 inch rounds
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound split peas
1 large ham bone or smoked turkey wing or leg* {for a vegetarian version, simply omit the ham and add 1 tsp. smoked paprika}

In a large saucepan, melt the butter over medium heat. Add the onions, garlic, salt and pepper. Saute the onions until they are soft and translucent. Add the carrot, peas, ham bone and just enough water to cover the bones, about 3-4 quarts.
Bring to a simmering boil, cover, and reduce heat to medium low. Simmer for 3 to 4 hours, or until the peas are soft and creamy and any ham bits have fallen off the bone.

Serve in a piccolo tagine with brioche croutons and a drizzle of my new favorite extra virgin olive oil .

Buon appetito!
copyright 2009 Alisa Barry