Recipe: Split Pea Soup with Chestnuts (using a ham bone) (blender or food processor)

SPLIT PEA SOUP WITH CHESTNUTS

10 ounces split peas
1 large ham bone, with some meat left on it*
1 large onion, diced
2 large carrots, peeled and diced
3 celery stalks, sliced
3 garlic cloves, halved
2 bay leaves
1 large thyme sprig
Kosher salt and freshly ground black pepper
12 cooked chestnuts, diced (optional)**

Put the peas in a colander and rinse well under cold running water. Place the peas, ham bone, onion, carrots, celery, garlic, bay leaves, and thyme in a large stockpot. Add 10 cups water and bring slowly to a boil. Skim off the foam that has risen to the top, reduce the heat, partially cover, and simmer for 1 1/2 to 2 hours, or until the meat is falling off the bone and the split peas are very soft. Remove from heat.

Carefully remove the ham bone, bay leaves, and thyme from the soup, making sure you don't leave the knuckle or any bone splinters behind. Let the bone cool, then remove any remaining meat and dice or shred it.

Puree the soup using an immersion blender or in batches in a regular blender or food processor.

Pour into a clean saucepan, stir in the meat, and season with salt and pepper. Add the chestnuts, if using. Reheat gently and check the seasoning.

*No ham bone? Use a small smoked ham hock. Add an extra 2 cups water, because the collagen in hock will make the soup thicker. Use only 1/2 cup of the
meat from the hock for the soup, and keep the rest of it for a dish of lentils
or beans.

**You can roast your own chestnuts for this soup, but cooked chestnuts are readily available vacuum-packed or canned in gourmet shops and grocery stores. If you buy the canned ones, be sure they are unsweetened.

Servings: 10 to 12
Adapted from source: Bones, Recipes, History and Lore by Jennifer McLagan