I first had my first split pea soup in Amsterdam, in a cavern. It was served with a ham hock, and is the best split pea soup ever. The ones from Andersen Pea Soup restaurants along Freeway 5  taste like from the cans!

This recipe came out quite good. I made it for Christmas dinner and got raves. As with following any recipes, my advice is to allow your creativity to flow, and have fun. I don’t peel my carrots or potatoes, and try to use organic or locally grown products. This recipe is made simple with chicken broth and cubed ham. If time allows, you can simmer it with smoked ham hocks.

• 1 cup of chopped leeks or onions
• 1 cup of chopped carrots
• 1 cups of chopped celery
• 1 cup of chopped potato
• 2 cups of washed green split peas (yes, I’ve seen split pea in red and yellow colors)
• 3 cups of chicken broth
• About 1/2 lbs of ham. (Get the deli folks to cut you one whole piece of 1/2 thick ham). Cube them.
• some thyme, chicken bouillon, salt, olive oil

In large pot, heat olive oil over medium high heat. Add onions and cook till fragrant and translucent.

Add carrots, celery, potato. Stir to mix for maybe 5 minutes.

Add chicken broth, then split pea.

Flavor with bouillon, salt, thyme. After boiling, scoop up and discard the scum. Simmer soup for 1 hour.

Use a potato smasher to smash half of the soup. You can gently do it directly in the pot.

Add the cubed ham.

You can add variations by serving it with a dollop of sour cream or creme fraiche in the soup bowl. Or a pat of unsalted butter.