Quick Split Pea Soup

1. 1

   Cut ham into 1/2-inch cubes.

2. 2

   Chop onion.

3. 3

   In 4-quart saucepan over medium-high heat, in 1 tablespoon hot salad oil, cook ham until golden; remove to plate.

4. 4

   In drippings in saucepan plus 1 more tablespoon hot salad oil, cook onion until golden.

5. 5

   Meanwhile, peel potato and cut into 1-inch chunks.

6. 6

   Add potato chunks, frozen peas, chicken broth, and 3 1/4 cups water to saucepan; over high heat, heat to boiling.

7. 7

   Reduce heat to low; cover and simmer 10 minutes or until potato chunks are fork-tender.

8. 8

   Remove saucepan from heat.

9. 9

   Spoon one-fourth of soup mixture into blender; cover (with center part of cover removed) and blend at low speed until smooth.

10. 10

    Pour pureed soup into large bowl.

11. 11

    Repeat 3 more times with remaining soup.

12. 12

    Return pureed soup to saucepan.

13. 13

    Add ham and half-and-half.

14. 14

    Over medium heat, heat through, stirring often.

No additional tips available.