For many spring is not really the spring unless split pea soup is made. Traditionally split pea soup is made near Easter because it utilizes the ham bone and left over bits of ham, but you can make anytime you have extra ham about the kitchen. It starts off with dice onion, cubes of ham, carrots, and celery; that is sautéed until the onions are translucent, then chicken stock is added. The peas are added next and the soup simmers until the flavors all meld. Lastly a touch of cream is added. This soup most defiantly needs bread to clean up the bowl so don’t forget.

Contains dairy

Contains pork