Savory Split Pea Soup
gluten-free, dairy-free, egg-free
This gluten-free (GF) soup is so soothing on a crisp, cold night. It also freezes really well and comes in clutch on those days or nights you don’t feel up to cooking and want to eat something nutritious and satisfying. If you are following a GF diet for medical reasons, be sure to check all ingredients for listed glutens or cross-contamination in processing. (This recipe makes about 6 servings, but can easily be halved.)
1 lb. split peas
2 quarts GF chicken bone broth
4 slices of GF prosciutto (remove fat and tear into strips)
1 large carrot (diced)
1 tsp. dried thyme
2 bay leaves
Salt to taste
Shredded parmesan cheese, crispy prosciutto or corn bread crumbles
Rinse peas and drain. Bring bone broth, peas, and prosciutto to a simmer.
Crush the thyme between your palms (and take a moment to inhale the uplifting scent, ahhhhh! I feel better already) Add the thyme and bay leaves (whole).
Simmer with the lid partially on for 45 minutes to one hour. Stir occasionally. Taste about halfway through cooking for salt, as the prosciutto and broth add a bit. When the peas are soft, this sweet elixir is done.
Take off the heat, remove the bay leaves, and utilize an immersion blender or food processor to blend to desired texture – silky smooth or what I like to call slightly silty, if you prefer a heartier meal. If using a food processor be sure to let the soup cool slightly to avoid burns. If serving to a group, create a toppings bar for added deliciousness.