Pea soup is a love it or hate it dish. I understand that. Actually, I’m not really sure why I like it so much? In any case, this The Net Gourmet version is tasty and velvety smooth.
Ingredients:
- 1 16 ounce bag of split peas (We use Goya)
- 2 Carrots, chopped
- 1 Large onion chopped
- 1 Bay leaf
- 1 Ham bone
- 1/2 Pound leftover ham chopped
- Salt and Pepper
- 2 Quarts water
Directions:
Wash the peas under running water in a colander.
In a large pot, add all ingredients, except the ham, and bring to a boil. Reduce and simmer uncovered until the peas turn to mush, approximately an hour. Stir occasionally. You may need to a little more water during cooking.
Remove the bone and the bay leaf from the pot (and any pieces that may have fallen off the bone), Use an immersion blender (or regular blender) to make the soup perfectly smooth. If the soup is too thin, simmer a little longer, but more likely it will be thick and you may want to add a little water.
To serve, add the chopped ham pieces. Garnish with a little Worcestershire sauce, or my favorite, A1 Steak sauce. 
