Created by Kittencal on September 26, 2011
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.