QUICK TIP
Thoroughly rinse and inspect your split peas before adding them to the soup. Discard any dark or damaged pieces.Equipment Needed
Measuring cups and spoons, thick bottomed pot, knife, cutting board, immersion blender, wooden spoon and a ladle.
Instructions
Dice the onions, carrots and celery and set aside.
Add the garlic butter and onions to a pot on medium-high heat and sauté for one minute.
Add the diced ham and continue sautéing for five minutes.
Add the carrots and celery and cook for an additional minute.
Add the chicken stock, water and split peas.
Stir thoroughly to combine and reduce the heat to medium-low.
Simmer for 60 to 90 minutes or until the soup is thick and the split peas are tender and soft.
Season to taste with sea salt and black pepper.
Purée with an immersion blender for 15 to 30 seconds before serving.