Split Pea N Ham Soup App or Side
2 Tablespoons Butter
½ Onion, Diced
3 Cloves Garlic, Minced
1 Pound Ham, Diced
1 Bay Leaf
3 Cans of Peas
2 Quarts Chicken Stock
2 Cups Water
Sea Salt And Ground Black Pepper To Taste
Step 1 Place the butter in a large soup pot over medium-low heat. Stir in onion, and garlic. Cook slowly until the onions are translucent but not brown, 5 to 8 minutes.
Step 2 Mix in ham, bay leaf, and peas. Pour in chicken stock and water. Stir to combine, and simmer slowly until the peas are tender and the soup is thick, about 1 hour and 15 minutes. Stir occasionally. Season with salt and black pepper to serve. Serve with oyster crackers or crostini and beverage.
Variation: Vegetarian version…Substitute 1 large package of sliced cremini mushrooms for ham. Can also be made in slow cooker on high for 5 hours.
Greek Yogurt Biscuits
2 Cups All-Purpose Flour
1 Tablespoon White Sugar
2 Teaspoons Baking Powder
½ Teaspoon Salt
¼ Teaspoon Baking Soda
½ Cup Cold Butter, Cut Into Small Cubes
½ Cup Cold Greek Yogurt
¼ Cup Cold Seltzer, Or More As Needed
Step 1 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Step 2 Whisk flour, sugar, baking powder, salt, and baking soda together in a bowl. Cut in butter with a knife until mixture resembles coarse crumbs.
Step 3 Place the bowl in the freezer for 5 minutes.
Step 4 Stir in Greek yogurt until dough is combined. Add 1/4 cup seltzer; mix until dough is smooth. Add more seltzer if dough appears dry.
Step 5 Place dough on a floured piece of parchment paper and pat into a flat rectangle. Fold the rectangle in thirds. Rotate dough 90 degrees, gather any crumbs, and flatten into a rectangle again. Repeat folding, turning, and flattening twice more.
Step 6 Flatten dough to 1/2-inch thickness. Cut into twelve 2 1/2-inch rounds. Transfer rounds to a baking sheet.
Step 7 Bake in the preheated oven until golden brown, 10 to 15 minutes.