Grandpa’s Split Pea Soup

This is based on a Copy Cat recipe for Anderson’s Split Pea Soup

Ingredients

• 1 CU fresh split peas (rinsed – no stones)
• 2 CU chicken stock (see recipe here)
• 1 C water
• 2 TBL butter
• 1 TBL EVOO
• 1/2 stalk celery  (rough chopped)
• 1 smallish carrots (rough chopped)
• 1/2 sweet onion (rough chopped)
• 3  asparagus spears (not the tips, but not the bottoms either)
• scant thyme, red pepper, salt and black pepper
• 1 large pinch fresh cilantro or parsley
• 1 ham bone (or three chicken bones)
• 1 bay leaf
• 1/4 C cauliflower (optional)
  • Chopped ham (add near the end)

Instructions

1. Rinse peas.  Remove stones and floaters.
2. Let soak overnight.
3. Dump soaking water and rinse peas one last time
4. Put peas, ham bone, and bay leaf into a pot and add chicken stock
5. Add water (if necessary) to cover the peas by about 1/4 inch
6. Bring to a boil, then simmer 45 minutes.
   COOKING THE SOUP
7. Rough chop all veggies (not peas, ham or bay leaf)
8. Add veggies and butter and EVOO to a large pot
9. Saute for 5 minutes
10. Add peas (removing bones and bay leaf) to the pot
11. Bring to boil, then simmer covered for 15 minutes
12. Put all ingredients in blender, being sure to vent blender
    or use immersion blender – and blend until smooth
13. Ieally, run through a food sieve on smallest grater
14. Add ham and simmer for another 20 minutes
15. Serve topped with a dollop of sour cream

Special Steps

Cauliflower adds nothing to the taste, but helps make a creamier soup without using something like heavy cream.