Split Pea Soup with Sweet Pea Puree

Although I cooked throughout the holidays, I was unable to document our meals through photography.  I was simply overjoyed to just get the meal on the table for family and friends.  If I were a more organized individual, I would have a vast array of photos including a standing rib roast, scalloped potatoes, sauteed brussel sprouts with pancetta and my daughter's pecan pie.  As well, a to die for Champagne Cocktail with pomegranate juice and Grand Marnier, assorted homemade cookies, a spiral ham and fresh baked Parker House Rolls.


However I was wise enough to ask my 14 year old son, a budding photographer, to catch some moments on his brand new Nikon Camera.  We were blessed with picture perfect weather this holiday season - average temperature of 70 and not a cloud in the sky.  We enjoyed hikes, driving tours of the coast, tide pools and opening Christmas presents with the windows open.

Cardiff Tide Pools

Torrey Pines State Beach

The Loan Surfer

Today is the first day I get to take a deep breath.  The kids are back in school and Christmas paraphernalia is tucked safely away in the garage.  So it's time to cook for just my family again.  With the remnants of a spiral ham in the refrigerator my husband suggested split pea soup.  This soup is hearty and smokey with chunks of peas, veggies and ham.  I've added a sweet pea puree to contrast with the salty pork broth.  It adds a bright green color and flavor.  This one two punch of peas is healthy and satisfying.  Happy New Year.

Split Pea Soup with Sweet Pea Puree

1 ham bone with some meat left

1 large onion, chopped

2 carrots, chopped

2 celery ribs, chopped

2 teaspoons marjoram

2 Tbsp. butter

1 1/2 cups split peas

8 cups water

1 cup frozen peas thawed, plus extra for garnish

Sautee onion, carrot, celery, and marjoram in large stock pot with butter until vegetables are tender (about 8 minutes).  Add ham bone, split peas and water - cook for 1 hour until split peas are soft.  Blend one cup of cooked soup with fresh peas in a blender until smooth.  Stir pea puree into soup (you can also add residual meat from ham bone if desired).  Serve and garnish with fresh peas.