When I drove back to Baltimore from Pittsburgh after Christmas, in my car I had Brian, Margot, a new immersion blender, new luggage, and a giant hunk of Christmas Eve ham.
Over 2 pounds of delicious, perfectly cooked and smoked, Herb Brittner ham. The ham that my mum drives out to Butler County for every year. I don’t know what it is about this ham….
Brittner’s should be paying me for advertising because I wax poetic about their ham at least once a year. I wonder if they’d ship a ham…?
But anyhoo, what does a girl do when she is sent home with a log of Christmas ham?
This year I made soup!
There are so many different versions of the classic split-pea, but I decided to go with this one from the BH&G Vegetable Cook Book (1967)
I picked it because it was simple. Like, super-simple.
While making this soup, nothing bizarre happened, nor were there any trip-ups. This just ended up being a delicious soup.
Seriously, I didn’t add a single thing or takeaway anything from the BH&G recipe. I seasoned it exactly as directed.
The most I did was add some homemade croutons that were covered in a mix of salt, pepper, thyme, rosemary, garlic powder, and marjoram.
This was extremely good.
I already invited Rick over for dinner this week and we had it for dinner. He loved it! I am happy because this soup is good to freeze so I will have many a luncheon from this one dish.
Also, there was so much ham I even made another soup! Keep an eye out for some black beans, yinz guys!