A Passion for Food: For a warming bowl of soup, give split peas a chance

Makes 4 to 6 servings

2 tablespoons olive oil or butter

1 medium onion, chopped and divided in half

2 medium carrots, sliced

1 clove garlic, crushed, peeled and minced

1 cup cubed (½-inch) ham, trimmed of fat

2 cups dried split peas

6 cups chicken stock (additional stock if needed)

1/3 cup cream sherry

Sour cream or plain Greek yogurt for garnish

Rinse split peas and soak in warm water while preparing onions, garlic, carrots and ham. Prepare carrots, onions and garlic. Place butter or oil in large soup pot over medium heat. Saute carrots, garlic, onions and chopped ham until onions become translucent and carrots just begin to caramelize. Cover for about 5 minutes over low heat to cook carrots through.

Using a slotted spoon or spider, remove the carrots and about half of the ham and onion. Drain split peas and place half of them in the pot with onions and ham. Add enough of the chicken stock to generously cover the ingredients.

Bring to a boil then reduce heat. Cook over low heat for about 25 minutes until peas are softened and most of liquid is absorbed. Add remaining broth and peas, simmering until peas are softened but whole. Return remaining cooked carrots and ham to the pot and simmer until heated through. Add additional broth if a thinner consistency is desired. Stir in sherry or reserve to stir into soup at the table.

Serve steaming hot. Garnish with sour cream or yogurt and a sprig of thyme if desired.

Note: If you have an immersion blender, all ingredients can be cooked at once, including the peas. Insert the immersion blender, only blending partially to leave some of the peas intact. Carrots, onions and ham removed from original saute can be returned to the cooked peas after blending so they remain intact or left in the soup. The peas cooking in the broth will benefit from the residue from the saute in the same pan.