Split Pea Soup

2 tbsp olive oil
1 yellow onion, finely chopped
1 celery stalk, chopped
2 carrots, peeled and chopped
1 clove garlic, minced
1 bag of split peas
1 meaty ham bone
3 cups water
4 cups low-sodium chicken broth
1 bay leaf
salt to taste
freshly ground pepper to taste
1/2 cup sherry or white wine
1 tbsp finely chopped fresh parsley

1. In a large, heavy pot over medium heat, heat olive oil. Add onion and saute until softened, 3 - 5 minutes. Add celery and carrots and saute until carrots are tender, 2 - 3 minutes. Add garlic and saute for 1 minute.

2. Add split peas, ham, water, chicken broth and bay leaf, raise heat to high and bring to simmer. Reduce heat to medium-low, cover partially and cook, stirring occasionally and scraping the bottom of the pan to prevent scorching, until the peas are soft, about 1 hour. Add salt and pepper and sherry or wine.

3. Remove the ham bone and bay leaf. Discard the bay leaf. Let ham cool slightly, then cut meat off bone into bite-size pieces. Set aside.

4. Use an immersion blender to puree soup until smooth and creamy.

5. Reheat soup over medium heat, stirring occasionally, until very hot. Adjust seasonings. Stir in chopped ham. Sprinkle parsley over top of soup when serving.

4 - 6 servings

adapted from Diner: The Best of Casual American Cooking by Diane Rossen Worthington (out of print)