Country-Style Split Pea Soup
1 cup chopped onion
1 leek, thinly sliced
2 cloves garlic, minced
1 tablespoon canola oil
1 ¼ cup dry USA green or yellow split peas, rinsed
6 cups low-sodium chicken broth
2 bay leaves
1 cup diced celery
2 medium carrots, peeled and thinly sliced
2 medium potatoes, peeled and diced
1 cup diced cooked ham
1 cup heavy whipping cream
Salt and freshly ground black pepper, to taste
1. In a large, heavy saucepan or dutch oven, cook celery, onion, leek andgarlic in oil over medium heat until they are tender, about 5 minutes.
2. Add peas, broth, bay leaf and pepper. Bring to a boil. Reduce heat, coverand simmer, stirring occasionally, for about 40 minutes, or until peas aretender.
3. Add carrots, potatoes and ham to the soup. Cover and simmer about 15 to 20minutes or until vegetables are tender but retain shape. Add more broth, ifnecessary, to thin soup.
4. Remove bay leaf before serving, and season to taste with salt andpepper.