I had some left-over ham in the fridge, so last night I whipped up a batch of split pea soup.  There are few things better on a cold winter night than a good split pea soup.  I went pretty simple:

• 2 cups green split peas
• quart of chicken stock
• an onion
• caraway, tarragon, and pepper
• diced ham
• chopped carrots and celery

cooked the peas in the stock with the onion until soft, then added the spices and ham.  About 30 minutes before serving, added the carrots and celery. 

About a year ago, I went out on a limb and used beef broth, and added some baby spinach.  My kids declared this to be “weird” split pea soup, and ever since have checked to make sure I’m making the “regular” kind.  So much for experimentation.