Empty package of split peas into a colander or
bowl. Sort through well, removing foreign matter and imperfect peas.
Rinse well. Soak for two hours in 2 cups water.
In a large soup pot or Dutch oven, sauté minced garlic in 1
tablespoon of butter and 1 tablespoon olive oil until garlic golden,
but not brown in color. Add ham bone, water in which peas have been
soaked and 2 extra quarts of water, and bay leaves.
Bring to a boil for 1 minute; reduce heat and simmer, covered for
1 hour. Remove cover and simmer an additional hour or until soup is
desired consistency. Add baby carrots during final 20-30 minutes of
cooking (may be roughly chopped, if desired, or leave whole).
If you prefer a pureed soup, process using a hand blender before
adding carrots.
Taste soup one half hour before serving; add additional garlic or
garlic powder and salt and pepper, as desired. Bring a separate pot
of water to a boil and cook spaghetti according to package directions.
Drain.
Stir in milk or cream 10 minutes before serving. If you have any
leftover ham, add at this time. Stir in spaghetti. Remove bay leaves
before serving.
Note: Kids like to use the leftover soup the following day for an
after-school snack by adding hot dogs sliced into 1 inch coins boiled
briefly in a saucepan and stirred in. The soup thickens up overnight
in the refrigerator, so stir in more milk or a pat of butter before
serving.
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