Hearty split pea soup

It's that time of year where hearty soups make an appearance. For me, that usually means a pureed soup, such as split pea or potato.

These soups are easy to make, though the extra step of passing them through a blender or food processor can be a bit fussy for larger batches.

I've had to modify my split pea soup a time or two, as we don't eat a lot of pork. One time, I had a fully cooked smoked turkey. I peeled off all the smoked skin and then the meat off of the drumsticks, then passed it through my blender to make the pieces a lot less easy to recognize. I then stirred it into the cooking peas. Later, the whole batch then passed through the blender again, creating a much smoother consistency. Now there was no hint I had used turkey, but there was still the tasty smokiness. No one was the wiser to the switch.

There are those who say that these soups are better the second day, and I am in agreement. Take any leftovers and chill quickly before placing in a covered container in the refrigerator overnight. The next day, place back into a pot or pan and gently heat through. Bring to a steaming hot temperature, stirring often, before serving. The cooling process allows the flavors to change and mingle better, making a far better tasting soup.

SPLIT PEA SOUP

• 2 1/4 cups dried split peas, picked and rinsed
• 2 quarts cold water or chicken broth
• 2 tablespoons butter
• 1 medium onion, thinly sliced
• 3 stalks celery, chopped
• 2 carrots, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/2 pounds ham bone

Place peas in a large pot and cover with water. Turn up heat and allow the water to get hot. Turn off water and let peas sit, covered, for an hour. Heat frying pan over medium heat. Add butter and then onion, celery, and carrots. Sauté until soft. Bring peas to a boil, stir in sauted vegetables, then turn heat down to low. Place in ham bone. Cover pot. Allow to cook for 2 to three hours, or until peas are tender and have no hardness left in them. At this point, remove pot from heat and pass small portions at a time through a blender to smooth out the soup or use a stick blender, if desired. Adjust seasonings. Serve right away.