Winter-in-France Yellow Split-Pea Soup

Split-pea soup is the ultimate fall/winter comfort food. On cold, snowy nights growing up, my mum would always open a can of split-pea and toast up a nice ham and cheese sandwich. Yum. The Winter-in-France Yellow Split-Pea Soup recipe is a tribute to her -- she always told me yellow peas were very Canadian, and I'm fairly convinced pea-soup is a very French thing. The nutmeg and white wine really add a nice flavour (Nutmeg is my go-to vegetable spice... stay tuned for an awesome brusselsprout recipe featuring it).

For a vegetarian version, sub vegetable stock for the chicken stock and leave out the ham.

Cheers & enjoy
AlleyKat

Winter-in-France Yellow Split-Pea Soup

1 lb Yellow Split-Peas – rinsed and sorted to remove any pebbles
1 onion chopped
5-6 carrots, peeled and chopped
3 stalks celery, chopped (small)
1/2lb thick-cut ham, cubed
Olive oil
4 cups chicken broth/stock
2 cups water
¼ - 1/3 cup white wine (a Sancerre works well)
Grated nutmeg (to taste, but around 1/4 tsp)
Salt & pepper, to taste

Sauté onions, carrots, and celery in tablespoon of olive oil until onions are translucent. Add peas, stock and water, Bring to boil. Add white wine, nutmeg and pepper and reduce to simmer. Allow to cook until peas begin to disintegrate and soup starts to thicken (about 45 minutes). Add ham and cook for 15-20 minutes. Add salt/pepper to taste. Serve with dollop of crème freche and crusty French-style bread.