Split Pea Soup

I had this soup again recently, and remembered why I love the fall and I love soup. It's just good! So for all of you single chef's, enjoy!

Split Pea Soup

Photograph by Camille Funk

• ½ Tbsp. unsalted butter
• ¼ cup yellow onion, chopped
• ¼ cup carrot, chopped
• ¼ cup celery, chopped
• ½ tsp. dried oregano
• pinch of salt and pepper
• 1 cup chicken broth
• ½ cup green split peas
• 1 ham bone (and extra ham from bone)
• 1 cup water
• 1½ tsp. lemon juice

1. In a medium saucepan, heat butter over medium heat and add onions. Stir occasionally. Sauté over medium-low heat for 3–5 minutes. Add carrots, celery, and oregano, and a dash of salt and pepper. Cook 5–7 minutes, until vegetables are soft.
2. Add broth, split peas, ham bone, and 1 cup water. Bring to a boil. Reduce heat to a simmer and cook covered about 40 minutes, until peas are soft.
3. Remove ham bone from soup. Puree soup in a blender and return to pot. Add bits of ham from ham bone and simmer for 5 minutes. Add lemon juice and salt and pepper to taste.