The dramatic turn from Fall to Winter weather had me thinking about warm soups all this week. As convenient as canned soup is, making your own is super easy as well and a great indoor activity on these cold and blustery days. One of my favorite soups is the good, old NY deli staple Split Pea. Most of the time ham or pork hock is used in the recipe to give the dish its classic salty and smoky flavor, but you can easily leave it out and still have a very tasty and hearty meal.
Here’s my take on a classic recipe from Better Homes and Gardens‘ New Cook Book. I like my split pea soup very thick, almost to the consistency of mushy peas, so if that’s not your style you should add approximately 1/4 cup more water and 2oz more chicken broth. Enjoy! Continue reading