Split Pea Soup

Nothing says Happy Birthday like split pea soup. My mother-in-law invited the family over for dinner for my birthday and she asked me what I wanted her to make. When she cooks, she goes all out, and it is always delicious. But she also just about kills herself doing it. I didn't want to take advantage of her generosity so I told her I love her salads. (She never just makes a simple salad. They are awesome.) So she made salad. It had chicken, spinach, nuts, blueberries, raspberries, all with a homemade dressing. And she made salmon. Smothered in some kind of spinach and mushroom saute. And rice pilaf, french bread, fruit salad, a squash casserole, and split pea soup. I was in heaven. And she sent us home with all the leftovers.

The split pea soup had a turnip in it which gave it a little kick. I love soup, especially when it has something unique to give it a special flavor.

3 medium shallots or 1 small onion, diced
1 small carrot, diced
3/4 medium parsnip or turnip, diced
1 t butter
1 c dry split peas, yellow or green
2 t rosemary, chopped
4 c chicken broth
1/8 t salt
1/8 t pepper

In a saucepan, stir together shallots, carrots, turnip and butter. Cook over medium low heat, stirring often, until vegetables begin to color. Stir in split peas, rosemary, and broth. Bring to a simmer and cook until peas are tender, 45 minutes to 1 hour. Season to taste.

(You can tell this recipe is from someone else, when I make it those measurements will get muddied! 3/4 turnip? What will you do with the leftover 1/4?)