Soup of the Week

As unreliable as I am, I have decided to post a Soup-of-the-Week recipe, since I end up making one pot of soup every week or so during these winter months.  In summer it was salad, salad, salad - I couldn't get enough.  But now that winter is (almost officially) here, my poor lonely Romaine is wilted with neglect on the bottom shelf of the fridge. During the summer he had a short but happy life with his buddies, Arugula and Spinach, along with their tag-a-longs: Baby Roma, Avocado, Crimini Mushroom, and English Cucumber. They got along well together and ended up in wonderful culinary adventures almost daily, always meeting new friends like Feta and Balsamic Vinegar...But that was summer, and now in the midst of December, soup sounds sooo much more appealing.

So here's to Soup-of-the-Week. I must warn you I am very fickle, this might be the last soup recipe I post. But I sincerely doubt that - my soup craving is too strong to wither in a week, and posting recipes helps me remember them (I have the most awful memory!).

This is Ed's favorite soup, and it's very easy (easy to make even if you're having a sick day- I made some Tuesday when my cold came back).

(The picture is from the internet)

Split Pea Soup with Ham

From the back of the Safeway Green Split Peas package

Makes 6 servings

INGREDIENTS:

2 tablespoons olive oil
2 onions, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 lbs. ham hocks (about 3)
1-1 1/2 lbs. ham steak, fat removed, cut into 1-inch pieces
4 bay leaves
3 quarts (12 cups) water
1 lb. split peas, rinsed
1 teaspoon dried thyme

DIRECTIONS:

In a large soup pot, heat olive oil over high heat. Sauté onions, carrots and celery until vegetables begin to brown, about 6 minutes. Add ham hocks, chopped ham, bay leaves and water. Bring to a boil, reduce heat and simmer, partially covered, for 2-2 1/2 hours or until ham is very tender. Remove ham hocks and bones. Shred meat into bite-size pieces and return to stock. Discard bones.

Add split peas and thyme. Simmer, uncovered, 1 hour and 20 minutes or until peas dissolve and thicken soup. Remove bay leaves. (Soup may be refrigerated for several days or frozen.)