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Kittencal's Pea Soup

Created by KittenCal on September 26, 2011

1 yellow onion, finely chopped (med onion)
6 to 8 garlic cloves, minced
Oil, as needed
2 tablespoons butter
1 bag (16 ounce) dried split peas (remove and discard any white or discolored)
50 to 60 grams smoked ham hock (1 bone with meat on or even better use two smaller bones)
56 grams chicken broth (4 cans, 14 ounce each)

3 cups water (for a very thick soup use only 2 cups water, you can always add in more water during cooking, or you can use all chicken broth, 2 or 3 cups broth along with the four cans of broth)
Salt and fresh ground black pepper (I use seasoned salt)
2 carrots (med carrots, peeled and finely diced)
1 bay leaf (large)
1 cup green peas ( frozen peas, optional, add in towards the end of cooking and heat through)
Cooked rice, optional

Step 1: In a large Dutch oven or saucepan saute the onion in oil and 2 tablespoons butter for about 3 minutes or until softened (use enough oil to coat the bottom of your pot).
Step 2: Add in garlic cook for 1 minute or until softened.
Step 3: Add in broth, dried split peas, water, ham bone or smoked ham hock and bay leaf; bring to a boil, reduce heat to medium-low then simmer for about 2 hours or until the soup thickens (add in the diced carrots the last hour of cooking).
Step 4: Season with salt and pepper about halfway through cooking.
Step 5: Add in the peas and rice; stir until heated through.
Step 6: Ladle into serving bowls, and drizzle with whipped cream if desired.