The split pea soup has a good-for-you reputation because it contains carrots and olive oil. However, standard recipes use so much oil that they belong to the forbidden list. But, this version is different and uses either butter or olive for oil. And the good news is, you’ll never know the difference.
- 1 ham bone
- 4 cloves garlic, peeled and minced
- 1 package dry split peas
- 1 pound baby carrots roughly chopped or whole
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 can cream or milk
- 8 cups of water
- Empty a pack of split peas and separate flawed ones. Rinse for several times and allow the split peas to soak and sit in the water for an hour or two.
- Heat the olive oil or butter in large nonstick skillet over medium heat. Work in batches if necessary with garlic as the first to be sautéed, then the ham bone, the water where split peas have been soaked, additional cups of water, and the bay leaves.
- Reduce the heat to low, and add the baby carrots. Cover and cook, stirring occasionally for 3- 4 minutes.
- Finally, pour the cream in the liquid mixture 10 minutes before serving.
- When everything is done, don’t forget to remove the bay leaves, and then serve.
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