1 tbsp. olive oil
2 tbsp. butter
1 onion, diced
2 carrots, diced
2 celery ribs, diced
2 leeks, diced (white and light green parts only)
2 garlic cloves, chopped
2 cups yellow split peas, rinsed (about 1 pound package)
3 savory or thyme sprigs
1 bay leaf
Freshly ground black pepper, to taste
1 leftover ham bone
2 cups diced ham
4 cups chicken stock, preferably unsalted or low sodium
4 to 6 cups water
Salt, to taste, if needed
Handful flat leaf parsley, chopped
Extra virgin olive oil, for garnishing (optional)
Parmesan Croutons or crusty bread, for serving
Heat the olive oil and butter in a Dutch oven over medium heat. Add the onion, carrot, celery, leek and garlic and cook until soft, about 5 to 7 minutes.
Add split peas, savory, bay leaf, black pepper, ham bone, ham and stock. Add enough water to cover the ham bone. Bring to a boil. Reduce heat to low. Gently simmer, stirring occasionally, until split peas are tender, about 1 to 1 1/2 hours. If the soup is too thick, add some water or stock to loosen. Taste and season with salt, if needed.
Remove savory and bay leaf before serving. Stir in fresh parsley. If desired, serve with a drizzle with extra virgin olive oil and Parmesan Croutons or slices of crusty bread.
Yield: 8 servings.