Beth's Split Pea Soup

Beth's Split Pea Soup

1 large carrot, diced very fine
1 stalk celery, diced very fine
1 medium onion, minced
2-4 cloves garlic, minced
1 tablespoon olive or other oil

1 bouquet garni (herbs tied up in cheesecloth) containing 6-8 sprigs fresh thyme, 1 bay leaf, fresh parsley, and a dozen peppercorns. (You can substitute dried herbs in or out of cheesecloth, and I also threw in some marjoram)

8 cups cold water, or 4 cups chicken stock and 4 cups water
1 smoked ham shank or ham hock, or 1 cup minced ham, or 1 large smoked sausage (chopped), or skip the meat altogether
1 pound split peas
Salt to taste

Rinse the peas but don't soak them. Sautee onion and garlic in oil at the bottom of a heavy dutch oven until the onions turn translucent. Add other ingredients, including the bouquet garni, and bring to a boil. Reduce heat, cover, and simmer for 2-4 hours, stirring occasionally. (I think it needs at least 3 hours but some people don't like it so mushy.) Remove ham bones and skin and bouquet garni; discard. Serve soup with parmesan cheese.

If you don't use stock and you don't cook it with a bone, you may want to thicken it with some butter and flour mixed together. Or take the cover off for the last half hour and cook it down a little. Split pea soup is very, very forgiving.

(courtesy Beth