When Life Gives You Ham, Make Soup

Or more specifically, when Ruske sends you home with a pounds of perfectly roasted and seasoned ham, it's time for split pea soup. Below are Cafe Drake's basic directions, but honestly, if you need a full and proper recipe to make Split Pea Soup, you probably shouldn't make it all. This is home cooking comfort in a bowl at its finest and earthiest. No rules strictly apply. Do as you like. And vegetarians take heart: the soup is delicious without the ham, though you should substitute veggie stock for some or all of the water.

THE BASIC IDEA BEHIND SPLIT PEA SOUP:

Saute chopped ham, onions and carrots in olive for 5 minutes or until veggies are soft. Add 1 package of well rinsed green split peas. Now add 6-8 cups of water to this very large saucepan and bring to a boil.

Skim off any foam that accumulates and reduce heat to a steady simmer. Add 1-2 bay leaves and a couple of cloves of whole garlic (chopping the garlic will produce too strong of a flavor here).

Continue simmering uncovered for 1-2 hours, adding water as needed. The soup should be thick and creamy.

Season now with plenty of salt and black pepper and simmer for 15 more minutes on very low.

Stir in a small glass of sherry and add 1/2 bunch of chopped dill.

Adjust seasoning and serve warm.

Very good as above with whole wheat cornbread!