Split Pea Soup

Name: Split Pea Soup
Ingredients: 2 Tablespoons olive oil; 1 Tablespoon butter; 4-6 carrots, sliced; 1 large or 2 medium-sized onions, chopped; 4 stalks celery, sliced; 2 cloves garlic, minced; 16 Ounces dry split peas; 1 ham bone or 16-20 ounces cooked sliced ham; 2 Tablespoons fresh thyme; Two 32-ounce cartons chicken stock; 1/2 Cup half-and-half; Salt and pepper, to taste

Split Pea Soup was pinched from <a href="http://www.thedailymeal.com/split-pea-soup-0-recipe" target="_blank">www.thedailymeal.com.</a>

"I love split pea soup, and I have for as long as I can remember. I wasn't a super fussy eater as a kid but I think we all remember the things we didn't like, even if over the years our tastes have changed and we're more adventurous as adults. I'm sort of surprised that this soup isn't on that list of "no like" as a kid, but I remember loving both split pea and the even uglier brown lentil soup. Go figure right? Like the ugly duckling, this soup has its beautiful side, but you have to taste it to make that discovery. Rich with the mirepoix blend of sautéed onion, carrots, and celery, I've always done one thing that I think has this simple mixture stand head and shoulders above the others I've had. It's simple, too… I substitute chicken stock for the water that is most often called for when making a bean soup. Wait… guess there are a few more things I do differently! See all pea recipes. Click here to see Reinventing Campbell's Soups at Home...."

INGREDIENTS

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2 Tablespoons olive oil

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1 Tablespoon butter

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4-6 carrots, sliced

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1 large or 2 medium-sized onions, chopped

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4 stalks celery, sliced

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2 cloves garlic, minced

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16 Ounces dry split peas

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1 ham bone or 16-20 ounces cooked sliced ham

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2 Tablespoons fresh thyme

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Two 32-ounce cartons chicken stock

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1/2 Cup half-and-half

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Salt and pepper, to taste

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