Split Pea Soup

Here's the great thing about split pea soup: whether you make it super basic or you make it with a really complicated flavor base, it's STILL delicious. I usually use what I have on hand. Timing note for the busy family: Plan on starting the soup (and bread, if you're making it) around noon.

Saute together:

2 Tbs. butter

1 Tbs. olive oil

1 onion

3-4 cloves garlic, minced

1 1/2 c. celery, chopped

2 c. carrots, grated or chopped

1-2 leeks, chopped

1 tsp. basil

1 tsp. parsley

salt

1 ham hock, scored (sometimes I skip this if I don't have one in the freezer)

4 c. chicken broth

4 c. water

1 lb. split peas

1-2 bay leaves

Bring to a boil and cook on medium until peas are soft, then on low until it's a nice smooth consistency.

Extras (optional):

Chop up some ham and stir into the soup or serve on the side to be sprinkled on each bowl.

Chive Cream:

3 Tbs. coarsely chopped fresh chives

3 Tbs. plain yogurt (I've used sour cream in a pinch)

1 Tbs. buttermilk (1 Tbs. milk plus 1 Tbs. butter has worked for me, also)

1/4 tsp. sugar

pinch of salt

Blend in a blender or food processor until smooth. Swirl or drizzle on each bowl of soup.

Adapted from the New Mayo Clinic Cookbook