A brick of cream cheese is pureed with the cooked split peas and vegetables before cubes of ham are added to this soup.
INGREDIENTS (for 5 servings):
- 2 1/2 cups dried split peas
- 8 cups water
- 1 ham bone
- 1/2 cup chopped shallots
- 1/2 cup chopped carrots
- fresh celery leaves
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon ground black pepper
- 1 (8 ounce) package cream cheese
PREPARATION:
Place split peas, water, ham bone, shallots, carrots, celery leaves, bay leaf, salt, garlic and pepper into a large pot. Heat to almost boiling. Reduce heat, cover, and simmer for about 1 1/2 hours or until the peas are tender. Remove the ham bone and the bay leaf. Dice the meat from the ham bone and set aside.
Cut the cream cheese into cubes. Process cream cheese with the soup in small batches in a blender or food processor.
Add ham, and reheat. Taste, and adjust seasonings as necessary.