Split Pea Soup

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• 1 Cup Ham (Cubed)
• 1/4 Cup Sauvignon Blanc
• 1 Tbsp Butter
• 1 Leaf Sage
• 1 Large Yellow Onion (Diced)
• 3 Ribs Celery (Diced)
• 1 Clove Garlic (Minced)
• 2 Carrots (Diced)
• 4 Cups Chicken Broth
• 3 Cups Water
• 1 Cup Heavy Cream 
• 1 (16 oz) bag split peas (Rinsed)
• 2 bay leaves
• 1 Tsp Salt
• 1/2 Tsp Pepper
• 1 Tsp Thyme (Fresh)
• 1 Tbs Chives (Chopped)

-Melt Butter in a pot on medium-low heat

-Add in the Sage and allow the butter to brown slightly (About a minute)

-Add the Onions and Celery to the pot, stirring occasionally, until tender (About 3 minutes)

-Add the Garlic into the pot and cook for an additional minute.

-Pour in the Sauvignon Blanc and cook until the smell of alcohol has faded. (About a minute)

-Increase heat to medium-high and add in the Chicken Broth and Water.

-Bring to a boil and add in the Split Peas, Carrots and Bay Leaves.

-Reduce heat to a simmer and cook for 20 to 30 minutes, (Or until Carrots are fork tender)

-Remove the Bay Leaves

-Pour in 1/2 Cup of the Heavy Whipping Cream.

-Add the Salt and Pepper

-Using an Immersion Blender, puree the ingredients until everything is well combined and a smooth consistency (May take about 5 minutes to achieve the right consistency)

-Using a ladle, add the Split Pea Soup to the bowl until it is about half full 

-Drizzle about 2 Tbsp of Heavy Cream in a swirling motion over top the soup

-Add a small portion of Ham to the center

-Sprinkle about a teaspoon of Chives over top

-You're ready to enjoy!