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Smoky Split Pea Soup

  • SERVES: 6 to 8
  • PREP: 15 minutes
  • TOTAL TIME: 2 hours

Warning: Once you add bacon and ham to your split pea soup, there’s no turning back.

Chrissy Teigen here, investigating all your important questions. In today’s report: Why the eff are dried peas called “split”? Turns out that when the main ingredient in this smoky soup are dried and peeled, they naturally split in half. Which makes them cook faster and break up into creamy yummy soup filled with tender carrots and not one, but two kinds of meat. Signing off until next time…

  • 4

    slices thick-cut bacon, roughly chopped

  • 3

    large carrots, diced

  • 3

    stalks of celery, diced

  • 1

    medium onion, diced

  • 2

    tablespoons minced garlic

  • 1

    cup dry white wine

  • 6

    cups chicken stock, plus 1 cup more if needed

  • cups dried split peas

  • 2

    teaspoons kosher salt, plus more for seasoning

  • 2

    bay leaves

  • 1

    smoked ham steak (about ¾ pound), diced

  • Sour cream, for garnish

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The Stir-Anything Wooden Utensil Set
The Stir-Anything Wooden Utensil Set

Grab the slotted spoon to stir and al dente-test pasta, the spatula for slicing and serving quiche and crumbles, and the spoon for everything else. Carved from olive wood that ages beautifully, these utensils also level up a tablescape—use them for serving salad, spicy slaw, and spaghetti. Olive wood has a natural oil finish, for stain resistance, a little shine and a lot of use. Use the flat, spatula-style utensil to divvy and serve quiche, brownies, berry crumbles and other treats best served warm.

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