Split-Pea Soup

a Martha Stewart recipe

8 black peppercorns, cracked
3 sprigs thyme, plus more, chopped for garnish
2 sprigs flat leaf parsley, plus more, chopped for garnish
1 dried bay leaf
2 tablespoons safflower oil
2 medium carrots, cut into 1/2- inch pieces
2 celery stalks, cut into 1/2-inch pieces
1 large onion
2 tablespoons minced garlic (6 cloves)
1 ham steak (7 ounces), cut into 1/2-inch pieces
1 1/2 teaspoons course salt
1 pound split peas
8 cups water, plus more if needed

1. Wrap peppercorns, thyme, parsley, and bay leaf in a piece of cheesecloth, then tied with kitchen twine.
2. Heat oil in a large pot over medium heat. Add carrots, celery, and onion, and cook, sitting occasionally, until onion is translucent, about 9 minutes. Add garlic, ham, and 1 teaspoons salt, and cook for 3 minutes. Add bouquet garni, split peas, and water.
3. Bring soup to a boil. Reduce heat, and simmer, stirring occasionally, until peas are completely tender and begin to fall apart, 50 to 55 minutes. Discard bouquet garni. Season with remaining 1/2 teaspoons salt, and garnish with fresh herbs. (Soup will keep, covered and refrigerated, for up to 3 days. Warm over low heat, and this with water to desired consistency if necessary.)

Serves 6