I hope that today found you resting and snuggling up with family. The massive feasting and preparation a thing of the past, and the exhaustion of Black Friday shopping an almost distant memory. Hopefully it was time to slow down and relax a bit. I do not know about you, but I was so over standing in the kitchen preparing dishes that required babysitting. Today, I was all about throwing some things into a huge pot and walking away. That is the perk with leftovers! You can do just that, and still accomplish a complex flavor and satisfying meal.
I have played quite a bit with the leftover turkey, but today I could not resist showing you a quick and healthy way to use up the last of your spiral cut ham (if it happened to also be on your Thanksgiving table).
Split Peas Soup with Maker’s & Cardamon
2 cups of split peas
2 cups of water
1 carton of chicken broth
1 onion, chopped
6 pods of cardamon, split open
1/2 cup of whiskey, such as Maker’s
Chop and prepare your vegetables. I am loving these golden and purple carrots!
Make sure to heat your pot before adding olive oil for sauteing the veggies. This is so important if you do not want the food to stick.
I like to season my onions with salt to help them not burn. Just a little trick.
Look at those gorgeous carrots! It’s like confetti!! Talk about eating your colors.
While your vegetables are softening, add the cardamom seeds to the mix and continue to saute.
Simply split open their skins and dump out the seeds.
Time to deglaze the pot with the whiskey and add your hambone.
Add the water, chicken broth and split peas.
Cook over a medium-low heat for about an hour. You will be looking for the split peas to have essentially dissolved and thickened up the soup.
I am ready to cozy up with Netflix and a fire!
Keep a look out for this gorgeous Greek yogurt cheese recipe coming soon. It is the perfect pairing to the cardamon…a delicious tang laced with orange zest and cranberries. Nom nom!
Enjoy the moments, my friends!