Silky Split Pea and Ham Soup

When it starts getting cold outside and you find you have leftover ham from the holidays, make a big pot of this soup and put it in easy to grab containers and freeze them.  On a rainy week night and you are tired, pop one of these in the microwave and in 4 minutes (enough time to toast up some nice crusty bread), you have a great easy fast meal. This is a hearty soup that will heal what's ailing you. : )

INGREDIENTS: 

2 yellow onions

6 ribs celery

3 cloves garlic

2 cups of carrots

1 large meaty ham bone

1 cup sherry

2 bay leaves

1 pound dried split peas

2½ quarts chicken stock (or enough to cover the ham bone)

salt and ground black pepper to taste

COOKING MUSIC SELECTION: LIGHTSPHERE The Bright Side (Funky Trance Mix) 

PREPARATION:

In a blender add the onion, celery, carrots and garlic. Add chicken stock and blend until smooth.  Pour into a large soup pot over medium-low heat. Add the peas, sherry and bay leaf.  Stir, cover and simmer slowly until the peas are tender and the soup is thick, and the meat is falling off the bone, about 2 hours. Stir occasionally. It will reduce, thicken and become amazing. Season with salt and black pepper.

Take the pot off the burner and let it cool. Remove meat from bones and break up the ham into small pieces. Serve with toasted crusty bread and butter. Pour into stackable Tupperware containers for the freezer to heat up when needed. Will keep in the freezer for at least 6 months. ENJOY!