Yield: 2 servings
- 3 oz ham, thinly sliced
- 1 Tbsp unsalted butter
- 1 Tbsp olive oil
- 1 yellow onion, chopped
- 1 celery rib, chopped
- 4 C chicken broth
- ½ lb yellow split peas, picked over and rinsed
- Salt and freshly ground pepper
Heat a large, heavy pot over medium-high heat. Add the ham and cook, turning once, until crisp, 7-8 minutes. Let cool, then crumble into bite-sized pieces.
Add the butter and oil to the pot and heat over medium-high heat until the butter is melted. Add the onions and celery and saute until soft, about 5 minutes. Add the broth and bring to a boil. Add the peas, reduce the heat to low, and cook, partially covered and stirring occasionally, until the peas are tender, 45-50 minutes (longer…maybe another 30 minutes?). Season with salt and pepper and serve, garnished with ham.
William Sonoma