Ingredients
1 lb. dried split peas
1 carrot, pared and chopped
1 rib celery, chopped
1 small onion, chopped
1 ham bone
8 c. water
1/2 tsp. pepper
2 Tbsp. butter or margarine
2 c. bread cubes, 1/2-inch each
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Yellow split peas — split pea soup, Ethiopian kik wot, Indian dal
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Hand blender for emulsifications, purees, soups, sauces
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For Soup: In large saucepot, combine peas, carrot, celery, onion, ham bone, water and pepper. Bring to a boil over high heat, stirring occasionally. Reduce heat to low; cover and simmer 1 1/2 hours until peas are soft. Remove bone and cut away meat; discard bone and cut away meat; discard bone. Cut ham into 1/4-inch cubes. If desired, for a smoother soup, place vegetable mixture, in batches, in food processor or blender container; process until smooth. Add ham and reheat soup, if necessary.