This is a straight-forward version of a classic soup combines dried split peas with onion and ham. Variations include adding carrots, celery, or potatoes.
Use this roux-thickened soup base made with chicken bouillon cubes as a canvas to create an endless variety of cream soups from the palate of your imagination.
This is an extremely easy recipe, and fabulous tasting, too. I have been making it for over 6 years and we never tire of it. It’s rich, and warms you up on a cold winter day.