By golly, I think I've got it!

One of my all time comfort foods is a thick, hearty split pea soup. I know so many people who turn their nose up at it, but I just can't understand why. It is sweet (from the peas and carrots) and smoky (from the ham). It makes me happy whether served with a crusty french loaf or even the Parmesan-rosemary biscuits that I serve warm from the oven.

As of last night, I think I've found the recipe I will use from now on. SOOOO good. SOOOOO comforting - even on an evening that wasn't cold. Oh and it helps that most of the kids like this soup. The ones that don't even get through it without complaining...much. ;)

Di's Split Pea Soup

1 package green split peas (approx. 2 cups)
1 c. lentils (I used heirloom belugas, but whatever kind you can find is good.)
1 can Cannelini beans (I didn't have any dried beans or I would have used those - canned worked fine)
4 med. carrots, diced
4-5 celery heart stalks, diced
1 large onion, diced
4-5 cloves of garlic, minced
1 bay leaf
2 tsp. kosher salt
1-2 tsp. freshly ground pepper
3 med. potatoes, diced (you can leave these out...I wanted to use them up)
1 tsp. dried basil
1 tsp. dried thyme
1 1/2 tsp. dried rosemary
2 Tbsp. unsalted butter
3 Tbsp. EVOO
1lb ham steak, bone in, cut into bite size pieces
10 c. water

Open peas and place on large sheet tray. Make sure there are no stones or debris. Do the same for the lentils. If using dried beans, do same and follow directions on package for soaking method.

In large stockpot over med-high heat add oil and butter until butter is melted. Add in onion, garlic, celery and carrots. Saute veggies until they are softened - about 10 minutes. Add in potatoes, ham pieces (throw the bone in as well), split peas, lentils, beans, salt, pepper and herbs. Pour 10 c. of water over all and bring to a boil. Turn heat down and simmer for a couple hours on low, stirring occasionally. Remove bone, bay leaf and stir well before serving.


Rosemary - Parmesan Biscuits

3 c. all purpose flour
1 Tbsp. plus 1 tsp. baking powder
1/2 tsp. salt
2/3 c. grated Parmesan cheese
6 Tbsp. unsalted butter, cut into small chunks
1/2 Tbsp. fresh, minced rosemary
1 c. milk (approx.)

Preheat oven to 425.

In large bowl combine flour, baking powder, salt, cheese and rosemary. Add in butter. With a pastry cutter, two knives or your finger tips, cut the butter into the flour mixture until it resembles coarse corn meal. Add enough milk to make a dough. Do NOT overwork - just mix until it comes together.

Turn dough out onto floured board and pat down to about 1" thickness. Cut with 2" biscuit cutter and place about an inch apart on a silpat lined sheet pan being careful not to overwork the dough. Bake in preheated oven for about 15 minutes or until lightly brown on top. Serve immediately with butter.