Monday, May 4, 2015

Split Pea Soup with Parmesan and Sweet Potato Hash

I've always loved split pea soup, but adding the parmesan and roasted sweet potatoes just takes it over the top!

1 pound dried split peas
1 box chicken broth (32 oz)
2 cups water
1 large carrot, roughly chopped
1 onion, roughly chopped
1 teaspoon minced garlic
2 pieces bacon or ham, optional, used for flavor during cooking
1/2 cup dried dried parmesan cheese (optional)
1 large sweet potato peeled and cut into 1/2 inch cubes
olive oil
dried thyme

Combine peas, broth, water, carrot, onion, and garlic in large stock pot. Add ham or bacon if desired for flavor during cooking only. Bring to boil then simmer with lid on for 45 minutes - 1 hour. Stir occasionally. While soup is cooking toss cubed sweet potato in olive oil and spread onto a lined baking sheet. Season with salt and pepper. Bake at 400 for 20-30 minutes, stirring occasionally until the potatoes are tender and well roasted. When the soup is done remove ham or bacon and discard. Stir in parmesan cheese (optional), remove from heat, and puree with an immersion blender until smooth. Add additional water or broth to thin, if needed, to desired consistency. Rewarm soup and season with additional salt and pepper to taste. Serve soup with a scoop of sweet potato hash on top and garnish with thyme and more parmesan cheese. Reheat leftovers by warming on stove or in microwave and adding a little bit of water to thin.

Adapted from