The garnish could be sour cream, but I use a dollop of Greek yogurt, a sprig of thyme and place a small jigger of cream sherry on the side. You can stir in the sherry if you like, but I think having the stirring-in option affords the folks enjoying the soup the privilege of savoring the aroma of the sherry mingling into the steam floating up from that hot soup.
This soup freezes well, so you may want to make extra to have it ready in the freezer. A quart freezer bag of split pea soup thaws quickly in a bowl of warm water or just sitting out at room temperature if frozen flat. I fill the bags, then lay them flat on a baking sheet in the freezer. The frozen bags store in a freezer drawer or container lined up like files in a filing cabinet. The soup also keeps well for about five days in the fridge, and I think this somehow intensifies the flavor.
That is what I call a food experience opportunity all created from an inexpensive bag of split peas. So satisfying, I hope you will try them yourself soon.
Warmed with cream sherry, this is a winter warmer reminiscent of Potage St. Germain. It is a family favorite that freezes well if you have any left over.
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Split Pea and Ham Soup
Makes 4 to 6 servings
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
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.