Split Pea Soup

Martha Stewart Living, 2009

Makes 6 servings

    8 peppercorns cracked                                          
    3 sprigs thyme                                                 
    2 sprigs parsley +M4G                                          
    1 bay leaf                                                     
    2 tablespoons safflower oil                                    
    2 med. carrots 1/2-in dice                                     
    2 stalks celery 1/2-in cube                                    
    1 lg onion 1/2-in dice                                         
    2 tablespoons garlic mince (6 cloves)                          
    7 ounces ham steaks 1/2-in cube                                
    1 1/2 teaspoons salt                                           
    1 pound split peas                                             
    8 cups water (more if needed)                                  

Wrap peppercorns, thyme, parsley, and bay leaf in a piece of cheesecloth, then tie with kitchen twine.

Heat oil in a large pot over medium heat. Add carrots, celery, and onion, and cook, stirring occasionally, until onion is translucent, about 9 minutes. Add garlic, ham, and 1 teaspoon salt, and cook for 3 minutes. Add bouquet garni, split peas, and water.

Bring soup to a boil. Reduce heat, and simmer, stirring occasionally, until peas are completely tender and begin to fall apart, 50 to 55 minutes. Discard bouquet garni. Season with remaining 1/2 teaspoon salt, and garnish with fresh herbs. (Soup will keep, covered and refrigerated, for up to 3 days. Warm over low heat, and thin with water to desired consistency if necessary.)