I found this recipe online for split pea soup, but I liked some aspects of another that I found so I combined the 2 recipes to make this one. YUMMMMMY!!
1 ham bone
1 lb. dry split peas
4 cloves garlic, minced
1 tablepsoon each butter and olive oil
1 can of chicken broth
2 quarts water
2 bay leaves
1 lb baby carrots
salt and pepper, to taste
1 can evaporated milk or 1 cup light cream or milk
Empty package of split peas into a colander or bowl. Sort through well, removing foreign matter and imperfect peas. Rinse well. Soak for two hours in 2 cups water.
In a large soup pot or Dutch oven, sauté minced garlic in 1 tablespoon of butter and 1 tablespoon olive oil until garlic golden, but not brown in color. Add ham bone, water in which peas have been soaked, 2 extra quarts of water, 1 can of chicken broth and bay leaves.
Bring to a boil for 1 minute; reduce heat and simmer, covered for 1 hour. Remove cover and simmer an additional hour or until soup is desired consistency. Add baby carrots during final 20-30 minutes of cooking.
If you prefer a pureed soup, process using a hand blender before adding carrots.
Taste soup one half hour before serving; add additional garlic or garlic powder and salt and pepper, as desired. Bring a separate pot of water to a boil and cook spaghetti according to package directions. Drain.
Stir in milk or cream 10 minutes before serving. If you have any leftover ham, add at this time. Remove bay leaves before serving and garnish with lemon zest, paprika and a drizzle of olive oil.