Recipes: Split Pea Soup and Cream of Celery Soup

SPLIT PEA SOUP

Serves 8.

Note: Dry split peas come in either yellow or green.The yellow are milder in flavor and are sometimes hard to find. Either works well. Check through the split peas and rinse them before adding to the soup. When you're dicing the vegetables for the soup (which is different from when you are cutting them up for the stock), make sure that all the vegetables are cut in the same size. My personal preference is for them to be diced very small, but if you like larger chunks in your soup, by all means cut them that way. The larger the pieces of vegetable are, the longer it will take for them to soften. If you prefer more or fewer vegetables in the soup, add them accordingly.

For stock:

• Water

• Ham bone

• 3 carrots, cut in chunks

• 3 or 4 ribs of celery, with leaves, cut in several pieces

• 1 large onion, cut in quarters

• 1 to 2 tsp. peppercorns

• 2 bay leaves

For soup:

• 3 carrots, diced (or more)

• 1 large onion, diced (or more)

• 4 ribs of celery, diced (or more)

• 1 tbsp. olive oil

• 1 (16 oz.) bag split peas (see Note), picked over and rinsed

• 2 c. chopped ham

Directions

Fill a large pot with 20 cups water and add the ham bone, carrot chunks, celery and onion. Add the peppercorns and bay leaves. Bring to a boil, then lower the heat to make the water simmer. Cook for at least an hour and up to 2 hours, watching the level of water, adding more water if the level drops too much. (The liquid will reduce by about half if you simmer it for 2 hours.)

Remove the soup pot from the heat and carefully strain the solid ingredients, discarding them. Refrigerate stock (I always put a potholder under the bowl when I put the hot liquid into the cold refrigerator to protect the shelf).

The next day (or once the stock is cool), lift off the fat that has solidified on top of the soup and discard it. Begin to warm the stock over medium heat.

Meanwhile, sauté the diced carrots, onion and celery in oil for 5 minutes, until slightly softened. Add the cooked vegetables to the stock, along with the split peas, and bring the mixture to a boil, then lower the heat and simmer the soup for about 30 minutes, or until the peas are soft. Add the ham in the last 10 minutes or so.

If you prefer the soup puréed, use a blender to purée a few cups at a time. If you would like a little texture to the soup, skip that step.

Nutrition information per serving:

Calories275Fat5 gSodium670 mg

Carbohydrates36 gSaturated fat1 gCalcium50 mg

Protein21 gCholesterol20 mgDietary fiber16 g

Diabetic exchanges per serving: 1 vegetable, 2 bread/starch, 2 lean meat.

Cream of Celery Soup

Makes about 8 cups.

Note: Here's another option for your homemade chicken broth. Or use canned broth for a quick and luxurious soup. From "Come One, Come All/ Easy Entertaining With Seasonal Menus," by Lee Svitak Dean.

• 3 tbsp. olive oil

• 1 pkg. (1 large bunch) celery, trimmed of leaves, peeled and coarsely cut (reserve celery leaves for garnish)

• 2 medium onions, chopped (about 11/2 c.)

• 2 small potatoes, peeled and chopped (about 11/2 c.)

• 6 c. chicken broth

• Salt and freshly cracked pepper

• 1/2 c. cream

• Sour cream, for garnish

• Celery leaves or minced parsley, dill or fresh chives, for garnish

Directions

In a large soup pot over medium heat, heat oil and cook celery and onions for about 15 minutes. Add potatoes and cook for another 5 minutes. Add broth and bring to a boil. Reduce heat and simmer, uncovered, for 25 to 30 minutes, or until vegetables are tender. Set aside to cool slightly before puréeing.

In a blender, purée the vegetables and broth and return to the pot. Season to taste with salt and pepper. (Can be made in advance to this point.)

To serve, add cream and heat through. Garnish with a dab of sour cream or sprinkle with celery leaves or herbs.

Nutrition information per serving:

Calories158Fat11 gSodium705 mg

Carbohydrates12 gSaturated fat4 gCalcium60 mg

Protein3 gCholesterol19 mgDietary fiber3 g

Diabetic exchanges per serving: 1 bread/starch, 2 fat.