Time for Warming Split Pea Soup

Image via Wikipedia I've been playing around with split pea soup recipes for several years, and think I've finally got it down. Perfect for the frigid week ahead.

Split Pea Soup Recipe
3 T olive oil
1 large yellow onion, or two medium sized, 1/4" diced.
1 very large fat carrot , or three-four smaller ones, 1/4" diced
4 stalks celery, including leafy tops, 1/4" dice.
3-4 garlic cloves, minced
2 whole star anise
1/4 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
10-12 stalks of fresh thyme
3 large bay leaves
1 32-oz container chicken stock
1 bottle of beer
3/4 cup dry white wine
2 large smoked ham hocks
6 cups water, more as needed
1 package dried green split peas
salt and black pepper to taste

Sweat onion, carrot, celery, bay leaves, thyme, star anise, red pepper and cayenne pepper over medium heat until translucent. ~10 minutes. Be careful not to brown the vegetables.

Add ham hocks, beer, chicken stock and water and bring to a boil over high heat, stirring occasionally. Reduce to a simmer and partially cover.

Simmer four hours, stirring occasionally and watching bottom of pot doesn't scorch, adding water as necessary.

Remove ham hocks, and pull out usable meat, dice. Remove star anise, thyme stems and bay leaves. Add ham to soup. Season with salt and black pepper to taste. Add white wine and bring soup to simmer for 5 minutes longer.

Makes approximately 6 pints of soup. Soup will last one week in refrigerator, or three months in freezer.