Split Pea Spring!

I split.  You split.  We all split for split pea.

Soup!

Some of my fondest memories are of sitting on our back patio in Mississippi with my Mom, shelling peas.  It was a spring tradition, and I looked forward to it every year.

And I still do.  Even though in New York the spring temps aren’t as warm as I would like, shelling peas with the kids on the front porch is a must.

And so is making Split Pea Soup.

My recipe follows the traditional process of boiling the ham and ham hock for a couple hours, then reserving the ham, throwing out the hock, and boiling the split peas until on the line of mushy.

I love for my split pea soup to have a velvety texture.  I blend the solids in a blender, then push trough a chinois to achieve the exact creamy, velvety texture that I’m after.

I dice up the ham finely, add the fresh peas, and the end product is the perfect Split Pea Soup.

For the complete recipe, click here.

Mmmm.  Mmmm.  Good!