Smoky Split Pea Chowder

Ingredients

• Split peas (1 cup, rinsed and drained)
• Smoked ham (1 cup, diced)
• Olive oil (2 tablespoons)
• Onion (1 medium, diced)
• Carrots (2 medium, diced)
• Celery (2 stalks, diced)
• Potatoes (2 medium, diced)
• Garlic (2 cloves, minced)
• Vegetable broth (6 cups)
• Thyme (1 teaspoon, dried)
• Bay leaf (1)
• Salt (to taste)
• Pepper (to taste)
• Heavy cream (1/2 cup)
• Fresh parsley (for garnish)

Instructions

1. 1. Rinse the split peas under cold water and drain well.
2. 2. In a large pot, heat the olive oil over medium heat.
3. 3. Add the diced onion, carrots, celery, and potatoes to the pot. Sauté until the vegetables are tender, about 10 minutes.
4. 4. Stir in the minced garlic, diced smoked ham, bay leaf, thyme, salt, and pepper. Cook for another 5 minutes until fragrant.
5. 5. Add the rinsed split peas and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and let it simmer for about 45 minutes, or until the split peas are soft and tender.
6. 6. Remove the bay leaf from the pot and discard.
7. 7. Using an immersion blender, puree about half of the soup until smooth. This will create a thicker texture for the chowder. If you don't have an immersion blender, you can transfer half of the chowder to a regular blender, blend until smooth, and return it to the pot.
8. 8. Stir in the heavy cream and cook for an additional 5 minutes, allowing the flavors to meld.
9. 9. Serve the split pea chowder hot, garnished with freshly chopped parsley.