Recipe for Big Soup of Split Peas 
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Yield:
1
Ingredients:
Amount Ingredient
2 tbl unsalted butter
2 tbl extra virgin olive oil
1 x jumbo Spanish onion, finely diced
3 med carrots, finely chopped
3 x celery stalks, finely chopped
1 tbl minced garlic
2 tbl curry powder
1 tsp freshly ground black pepper
1 lb each yellow and green split peas
2 tsp kosher salt, or to taste
1 tsp dried thyme
4 qt chicken broth or stock
Instructions:
Instructions: In large, heavy pot, saute onion in butter and oil until golden (15 or 20 minutes).

Add carrots, celery, and garlic; cook, stirring, until softened, about 5 minutes. Add curry powder and pepper; cook, stirring, for 2 minutes to release flavors. (This is very important - youd be surprised at how much this wakes up the flavor of the spices!)

Add split peas, salt, thyme, broth or stock, and ham bone or ham shank. Cover pot, increase heat and bring to a boil. Reduce heat and simmer, stirring occasionally, until split peas fall apart and soup is very thick, about 2 hours. Add more liquid, if needed. Remove bone or shank from soup. Dice meat and return it to the pot. Serve in heated soup plates.

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