Split Pea Soup

We occasionally buy a spiral cut ham and always make soup from the bone.  This recipe is incredible easy and makes an elegant, creamy soup.  Serve with a crust bread (preferably home made) and plenty of butter.

All soups usually benefit, aesthetically, from some sort of garnish. I usually chop up some of the ham, for this soup, and carefully drop it into the soup.  Because it's thick, some of the ham tends to float. Other ideas for a garnish:  chopped green onions, baby peas, really coarsely ground black pepper, chopped parsley, a nasturtium, several celery leaves, croutons . . . whatever is on hand.

1-1/2 – 2 lbs.    ham bone (or pork neck bones)
16 cups  chicken stock  -OR-  water
1 lb.  split yellow peas
1 onion, diced
4 cloves - garlic, minced
2 stalks - celery, diced
2 Knorr’s vegetable bullion
1 teaspoon salt
2 medium potatoes, peeled and cut into ¾” pieces
8 oz. cranberry sauce
1 teaspoon salt

Boil the bone(s) in the water for one hour (gentle boil).  Remove bone(s) and discard.  Strain liquid with a cheese cloth (if necessary).  Add the peas and allow to sit in the broth for 1 hour.  Add all the remaining ingredients, except the cranberry sauce, and bring to a boil.  Reduce heat and simmer for one hour.  Add cranberry sauce and stir.  Puree, in stages, in a blender or food processor.  Serve with a crusty white bread . . . and butter.  (February 13, 1995)