Monday, November 29, 2010


First off, we would like to issue an apology for the above picture. No, we have not gone crazy (yet) and whipped up a batch of baby vomit. That aesthetic nightmare is actually a pot a of creamy, delicious split pea soup. All excrement jokes aside, this stuff was beyond tasty. Perfect for a blustery day, and ''colorful'' enough to ward off a fridge-raiding boyfriend.

Split Pea & Ham Soup

2 bags split green peas
8 cups chicken broth
2 tbs butter
4 carrots
4 celery stalks
1 medium white onion
1 small shallot
3 cloves garlic
1 ham steak
Salt & pepper to taste

In a large stock pot, sauté chopped onion, shallots, and garlic in butter until transparent. Add chopped carrots and celery and cook until soft. Add peas and cubes of ham to other vegetables and completely cover with chicken broth. Cover and cook on medium heat for about 2 hours, stirring frequently. If at the end of the 2 hours, the consistency is not to your liking, lower the heat and simmer for an additional 45 minutes or so.

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