split pea soup with ham, vegetables and herbs

I adore split pea soup, but for years it simply did not agree with me. Finally, I came up with a recipe that included a hefty amount of fresh and dried herbs, vegetables, flash-cooked frozen peas, and a cup or so of ham that soothed the tummy and made for one lovely soup on a winter's day. So, as you squeak through the below-zero temps and snow, you have this gorgeous soup waiting in the kitchen - not a bad thing at all.

In this recipe, frozen peas are simply tossed into the hot soup just before pureeing - it just takes a minute or two for them to cook. But, if you need peas for an entree or side, just pour boiling water over a bowl of frozen peas, wait two minutes, then drain and serve. They'll be very close to the taste ( and color) of fresh peas.

To make a large pot for 6 or more:

1 cup dried green split peas

2 bay leaves

water to cover plus 3 inches or so

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1 cup sliced carrots ( I used baby carrots)

1 cup washed sliced celery

1 large onion, peeled and chopped

1 cup peeled, diced potato

1 cup or so of ham, diced

1 T. butter

1/2 cup chopped parsley, Italian or curly

1 T. thyme, dried

freshly ground pepper

1 T. fresh or dried rosemary, minced or crushed

1/4 t. hot pepper flakes

1 t. cumin

1 1/2 cups fresh or frozen peas

1 t. thyme ( again)

salt to taste

To the cup of dried peas, add two bay leaves and water to cover plus 3 inches or so. Bring to a boil, then take off heat for an hour. After an hour, remove bay leaves, then add the carrots, celery, onion, potato, ham, butter, parsley, thyme, pepper, cumin, hot pepper flakes, and rosemary. Add 1 cup water, or more to just cover and simmer 45 minutes, making sure the soup is not scorching. If it looks thick, add a little more water. Add the fresh or frozen peas, stir, and take off heat. Using an immersion blender stick, ( or a regular blender or food processor), puree, taste, and add the teaspoon of thyme, and more salt or pepper to taste. Voila! One beautiful hearty winter soup!