After Easter, I made some ham stock with my leftover ham bone. So when I had my stock, I had to do something with it. The first thing that came to mind was split pea soup. I decided to do something a little different with my split pea soup, I added potatoes. Yukon Gold potatoes add a nice buttery flavor to the soup, as well as add some contrast in texture that is quite pleasant.
Ingredients
1 lb green split peas
1 quart ham stock (homemade is preferred)
1 lb Yukon Gold potatoes, peeled and sliced into bite size pieces
1 bay leaf
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Pour your split peas onto a baking sheet and sort through to make sure no small rocks got mixed in. Pour the peas into a pot with the ham stock, bay leaf, garlic and onion powder. Bring to a boil. Add the potatoes, then cover and simmer until the peas begin to become soft and lose their shape about 50-70 minutes. Remove the bay leaf. Add black pepper and sea salt to taste. Serve & enjoy!
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Eat Like No One Else − 5 Days with My Slow Cooker: Soups says:
January 13, 2011 at 6:00 pm (UTC -6)
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