Split Pea and Ham Soup

Ingredients

• 3 tablespoons butter
• 1 medium onion, finely diced
• 2 large ribs celery, finely diced
• 6 ounces ham (whole, not diced)
• 2 medium cloves garlic, minced
• 1 pound dried green split peas
• 2 quarts low-sodium chicken stock
• 2 bay leaves
• 1/2 teaspoon baking soda
• Kosher salt and freshly ground black pepper

Directions

1. In a large Dutch oven, melt butter over medium heat. Add onion, celery, and ham and cook, stirring, until softened but not browned, about 3 minutes. Add garlic and cook until aromatic, about 30 seconds.
2. Add peas, chicken stock, bay leaves, and baking soda. Stir to combine, bring to a boil, reduce to a bare simmer, and cover, leaving lid slightly ajar. Cook until peas are tender, about 1 hour.
3. Remove ham and bay leaves. Pulse soup using an immersion blender, until very roughly pureed but still chunky. Do not overblend - overblending can make the soup gluey. Strain the soup through a medium strainer. Season to taste with salt and pepper. Dice ham and add to soup.