Special Split Pea Soup

Lots of extra add-ins make this soup more than the usual muted green standard. Adding the optional cream makes it downright decadent!

Serves 8

• 1 large onion, chopped
• 1 Tbsp butter or oil
• 2 cups (1 lb) dried green split peas, sorted and rinsed
• 4-6 cloves garlic, minced
• Bay leaf
• 1 large orange sweet potato/yam, peeled and cubed (2 cups)
• 1/2 cup dry sherry or apple juice, or 1 diced apple
• I cup diced fully cooked smoked ham
• 3 cups firmly packed chopped fresh spinach leaves (or 10 oz package frozen, thawed)
• 1 cup heavy cream (Note: I sometimes omit, this soup is awesome with or without it. Could sub half-n-half or 1/2 cup sour cream…)
• 1 Tbsp chopped fresh dill weed (or 2 tsp dried) or other fresh herb
• 1 Tbsp apple cider vinegar
• Salt and freshly ground pepper to taste

Saute onion in butter or oil until softened and browned. Stir in garlic. Add peas, bay leaf, and 8 cups water. Bring to a boil. Cover, reduce heat, and simmer 45 minutes. Add sweet potatoes, and sherry, juice, or apple. Simmer 30 more minutes, or until peas are soft and sweet potato is tender.

Stir in ham and spinach. Simmer until spinach is tender (or just a moment or two for thawed spinach). Stir in cream, dill, and apple cider vinegar. Add salt and pepper to taste.