When my son was two years he loved Emeril. We would watch Emeril Live on the Food Network and he would really get into it.
In the process, I learned something about cooking. I learned that there is room for error and room to take liberties with the ingredients. I also learned about one pot meals. One of my favorites is split pea soup.
- A ham bone. The next time you have ham for dinner save the bone. Put it in the freezer and it will last a few months.
- Dried split peas. I use two pounds. Remember that you have to prepare them. I always screw that part up. Just follow the directions on the package.
- 1/2 lb bacon.
- Chicken stock – I used 3 1/2 quarts for this meal.
- 1 diced onion.
- A clove or two of garlic.
- Some carrots.
- Some celery.
- Some heavy cream.
- Salt and pepper if you like. I don’t use the pepper due to some allergies in my family
Start with the bacon. Render it until its crispy. Then remove the bacon and leave the fat. I think this part is the key to the whole thing.
Add the garlic, carrots celery and the onions Cook them for a few minutes, at least until the onions get translucent.
Add the stock, the peas and the hambone. Let it simmer for a while. I like to leave it for two hours. One hour is pushing it but might be enough.
After that, take the hambone out. Take an immersion blender and mix up the ingredients that are still in the pot. Take the ham off the bone. Throw the bone away. Cut the meat into bite-sized pieces and add it back to the soup.
At the very end gradually add small amounts of the heavy cream. You don’t need much – maybe a half cup. Keep stirring as you add it.