Edamame and Split Pea Soup

• 1 tablespoon unsalted butter
• 6 ounces smoked ham, cut into chunks
• 2 medium onions, chopped
• 5 garlic cloves, minced
• Kosher salt
• Freshly ground black pepper
• 6 medium carrots, sliced
• 2 celery stalks, chopped
• 8 cups chicken stock
• 1 pound dried split peas
• 6 ounces frozen edamame
• edamame

1. In a large heavy pot, cook the ham in the butter over medium heat, turning occasionally, until browned, about 6 minutes.
2. Transfer the ham to paper towels to drain, keep the fat in the pot.
3. Stir the onions, garlic, and 1/2 teaspoon each salt and pepper into the fat in the pot and cook, stirring occasionally, until golden, 8 to 10 minutes.
4. Stir in the carrots, celery, stock, and split peas and bring to a simmer.
5. Stir in the reserved ham and cook, stirring occasionally, until the split peas are very soft and falling apart, about 1 1/2 hours.
6. Stir in the edamame and cook until tender, about 5 minutes.
7. Season the soup with salt and pepper to taste and serve.

unsalted butter, ham, onions, garlic, kosher salt, freshly ground black pepper, carrots, celery stalks, chicken stock, peas, frozen edamame, edamame

Taken from www.foodandwine.com/recipes/edamame-and-split-pea-soup (may not work)