Ingredients
Martha Stewart Magazine 2/2009
6
servings
Submitted by 2chisholm
January 25, 2009
8 black peppercorns cracked
3 springs thyme
2 sprigs flat leaf parsley
1 dried bay leaf
2 tablespoons safflower oil
2 carrots cut in 1/2 in piece
pieces
2 celery stalks cut in 1/2 pieces 1 onion chopped
6 cloves garlic minced
7 ounces of ham steak
1 and 1/2 teaspoon of course salt
1 pound split peas
8 cups of water / ham stock/ beer
Preparation
Wrap peppercorns thyme , parsley,and bay leaf in a piece of cheesecloth.
Heat oil in a large pot over med. heat . Add carrots , celery, and onions and cook stirring ocassionally until translucent . Apx. 9 minutes. Add garlic , ham, and 1 teaspoon of salt , and cook for 3 minutes. Bring soup to a boil and simmer for 55 minutes . Peas should be falling apart. Discard bouquet garni. Season with remaining salt. Soup will keep refrigarated for up to 3 days . Warm over low heat . Thin with water if necessary.
