Split-Pea Soup

By eveweb

Sauteing onion mellows the flavor without depleting its rich stores of quercetin, an antioxidant and potent anti-inflammatory. The little secret behind this soup's big, smoky flavor: just a touch of ham steak.

Ingredients

• 8 black peppercorns, cracked
• 3 sprigs thyme, plus more, chopped, for garnish
• 2 sprigs flat-leaf parsley, plus more, chopped, for garnish
• 1 dried bay leaf
• 2 tablespoons safflower oil
• 2 medium carrots, cut into 1/2-inch pieces
• 2 celery stalks, cut into 1/2-inch pieces
• 1 large onion, cut into 1/2-inch pieces
• 2 tablespoons minced garlic (6 cloves)
• 1 ham steak (7 ounces), cut into 1/2-inch pieces
• 1 1/2 teaspoons coarse salt
• 1 pound split peas
• 8 cups water, plus more if needed

Details

Servings 6
Adapted from marthastewart.com

Preparation

Step 1

Wrap peppercorns, thyme, parsley, and bay leaf in a piece of cheesecloth, then tie with kitchen twine.

Heat oil in a large pot over medium heat. Add carrots, celery, and onion, and cook, stirring occasionally, until onion is translucent, about 9 minutes. Add garlic, ham, and 1 teaspoon salt, and cook for 3 minutes. Add bouquet garni, split peas, and water.

Bring soup to a boil. Reduce heat, and simmer, stirring occasionally, until peas are completely tender and begin to fall apart, 50 to 55 minutes. Discard bouquet garni. Season with remaining 1/2 teaspoon salt, and garnish with fresh herbs. (Soup will keep, covered and refrigerated, for up to 3 days. Warm over low heat, and thin with water to desired consistency if necessary.)