Step 1

Add all ingredients (split peas, chopped carrots, celery and onion, smashed garlic, diced ham, bay leaf, and chicken broth) to a large pot.

Step 2

Cover, and bring soup to a boil over high heat. Once boiling, turn to a gentle simmer over low heat. Let simmer, covered, for 90 minutes. Stir occasionally.

Step 3

After 90 minutes, peas will have disintegrated. Add salt and pepper to taste. Use either a potato masher (for chunky soup), an immersion blender (for semi-chunky soup), or a blender (smooth soup) to blend to desired texture. I use an immersion blender and blend directly in the pot (see video below for technique), so I can leave about 1/3 of the diced ham and carrot intact, blending the rest into a creamy, uniform soup. If you’re using a potato masher, mash directly in the pot to desired consistency. For smooth soup, place all soup in a blender and blend on medium until uniform and creamy.

Step 4

Serve with more black pepper (and warm rolls if you’re feeling it!).