My current love affair with America’s Test Kitchen has made me a bit of a recipe snob. If it hasn’t been tested by professional chefs dozens of times, I’m almost sure it won’t work. If it doesn’t have at least 8 steps and dirty half a dozen dishes, it must be somehow lacking. If it’s easy, it’s not worth even the most minimal effort.
Cleaning out the freezer just might teach me a lesson.
I’m working only with the ingredients I have on hand – nothing fancy, nothing grand. Right now the stove is one pound of split peas, a ham bone left over from Thanksgiving (don’t worry, it was frozen), a sauteed onion, pepper, and water. I threw in some turkey stock (again, from the freezer) and a bay leaf for good measure. I set it on medium low and am prepared to all but abandon it until supper time, when I’ll slice a loaf of Italian bread and toss a quick salad together. No hours chopping, dicing, mincing, blending, kneading, or hovering in the kitchen; a paltry amount of dishes; a few extra minutes for some relaxing time. Though I do love cooking, it can get tedious at times, and the mountains of dishes are intimidating. It’s nice to take a break every once in a while, and still have a homemade meal at the same time.
We’ll see if my tune changes after I’ve tasted the soup!
Split Pea and Ham Soup
adapted from allrecipes.com
- 1 cup chopped onion
- 1 teaspoon unsalted butter
- 1 pound dried split peas
- 1 pound ham bone
- salt and pepper
- chicken or turkey stock
- 1 bay leaf
- In a medium pot, saute onions in butter. Add the split peas, ham bone, pepper, bay leaf, and a mixture of stock and water to cover ingredients.
- Cover, and cook until there are no peas left, just a green liquid, 2 hours. While it is cooking, check to see if water has evaporated. You may need to add more water as the soup continues to cook.
- Once the soup is a green liquid remove from heat, and let stand so it will thicken. Once thickened you may need to heat through to serve.