Approx measurements
4 Carrots – small dice
4 Celery stalks – small dice
2 Medium Onions – small dice
4 Garlic cloves, minced
2 Cups split peas (1 bag)
1 Bay Leaf
Extra Virgin Olive Oil (EVOO)
Butter
Salt
Pepper
Ham Hock (optional)
2 Cups Ham – Diced or Sliced
6 Cups Turkey or Chicken Stock
2 Cups Water
1 tbsp Mint Leaves – finely chopped
Directions:
Sautee carrots, celery, onions, 1 tbsp. each of salt and pepper, 1 tbsp of EVOO and 2 tbsp of butter, about 8 – 10 minutes over med-high heat. After about 3 minutes add in minced garlic.
Remove mixture from pot and set aside. In same pot add in ham with about 1 tbsp of EVOO. Cook over heat just enough to brown the ham a bit. Remove ham from pot.
In a large pot add in the veggies, ham hock (optional) and bay leaf. Cover with about 6 cups of turkey or chicken stock (I make my own stock but store bought is ok, just look for low sodium, but turkey stock works best here) and 2 cups water.
Simmer 2 hours with a lid ½ covering the pot. Remove ham hock if used and bay leaf. Add in split peas. Simmer another ½ hour.
Blend mixture in a food processor or blender (in batches) or with an immersion blender. You’re looking for a smooth texture but not silky. Ok to have a little texture to it.
Put back in pot, add in ham and mint. Simmer about 10-15 minutes.
Top with giant garlic croutons and serve. *Croutons: Slice a store bought baguette in ½, drizzle with EVOO. Toast in oven until golden brown. Take a peeled raw clove of garlic and rub on baguette. Largely dice up baguette, place back in oven for about another 5 minutes to toast the other sides. Place on top of soup and enjoy.
