Split Pea Soup with Celeriac

    
     The excesses of Thanksgiving are behind me (literally as well as figuratively, I'm afraid), and now simple hearty fare like this split pea soup is what I'm craving. It's a great way to use up the leftovers from your holiday ham or you could opt for a vegetarian version. I love the humble celery root in this recipe. It won't win any beauty contests, but it imparts a subtle celery flavor and adds body and texture to the soup. Some pumpernickel croutons or a nice slice of crusty bread make a perfect accompaniment. Make some for now and freeze some for later- it'll come in handy when you need a quick meal on a cold evening!

Split Pea Soup with Celeriac and Ham
Ingredients
1 ham bone with the fat trimmed off OR 1 Tablespoon Better Than Boullion Ham Base  OR a smoked ham hock. For a vegetarian/vegan option, use water or vegetable broth instead.
1 lb. dried split peas
1 small/medium onion, finely chopped
1 carrot, finely diced
1 celery root, peeled and finely diced
1 leek, thoroughly washed and finely sliced (optional- if you don't use it though, add a bit more onion)
1/2 lb. cubed cooked ham -or however much you like in your soup (optional)
A couple of sprigs of fresh thyme
salt and pepper to taste
Directions

•  Rinse split peas in a colander, and go through them to make sure there are no rocks. (Yes, I've found them before in bags of beans!)
• Put all ingredients except cubed ham, salt and pepper in large soup pot with 1 1/2-2 qts. water.
• Bring to a boil, reduce heat and simmer about 1-2 hours, or until peas and vegetables are very tender.
• Remove ham bone. If you prefer your soup smooth, use a stick blender to puree it. Add cubed ham (and any ham remaining on soup bone) and season to taste. Simmer for about 10 minutes more to warm the ham through. 
• Serve with pumpernickel croutons if desired. This soup will thicken more as it cools. To reheat, you may need to add water.

Potato Soup with Leeks

Potato Leek Soup

My car is out! It has emerged from its snowy prison and has actually made its way out to the main road where people with normal driveways have been navigating for a week. Mud will be the next obstacle, as temps get higher. But enough of that.

Potato soup is wonderful. It's a comforting kind of soup, making you feel all warm inside. Potatoes are wonderful by themselves, but the leeks give the soup the extra flavor it needs to make it extra special. This is a version of Julia Child's basic recipe, and it's a very simple one that is easily adapted to your own preferences or dietary restrictions. The dairy is optional, but makes for a heartier, creamy soup. Quick. Easy. Delicious.

Potato Leek Soup (printable recipe)

3 cups potatoes (about a pound), peeled and diced

3 cups leeks, thinly sliced (white and light green parts only)

6 cups water (I used chicken broth as part of my liquid)

2 tsp. salt, pepper to taste

4-6 tablespoons cream, sour cream, half and half, or 2-3 tablespoons butter (optional)

minced parsley or chives for garnish

• Simmer vegetables, water and salt together (partially covered) until tender, about 40-50 minutes.
• Mash the vegetables into the soup with a fork, potato masher, or pass through a food mill. You could also use an immersion blender if you like your soup less chunky.
• Correct seasoning if needed.
• When ready to serve, remove from heat and stir in the cream or butter. Garnish with chives or parsley. Pepper to taste.

How to prepare leeks: Trim off the root ends. Cut off tops so the leeks are about 6-7 inches long. Slit each leek lengthwise in half and then in quarters. Wash under cold running water, spreading the leaves apart to wash out all dirt. Slice crosswise into pieces for soup.