Yellow Split Pea Soup

• 2 tablespoons unsalted butter
• 1 onion, sliced
• 3 stalks celery, diced
• 2 carrots, peeled and diced
• Salt and white pepper
• 1/2 teaspoon turmeric
• 8 cups chicken stock (or combination water and stock)
• 2 cups dried yellow split peas
• 2 medium potatoes, peeled and diced
• 1 ham hock (optional)
• Dark bread croutons, for garnish
• Brown mustard

1. Melt butter over medium-low heat in a large stockpot or Dutch oven.
2. Cook onion, celery and carrots with salt and pepper until onion is soft, about 7 to 10 minutes.
3. Add the turmeric, stock, peas, potatoes, and ham hock, and simmer, covered, about 1 hour.
4. Remove the ham hock.
5. Puree soup in a blender or food processor until smooth.
6. Return to clean pot, and adjust the seasonings.
7. Serve immediately in flat soup dishes with wide (3-inch) rims, garnished with dark bread croutons.
8. Place brown mustard on the rims of the bowls, and take a little mustard with each spoonful of soup.

unsalted butter, onion, stalks celery, carrots, salt, turmeric, chicken stock, peas, potatoes, ham hock, bread croutons, brown mustard

Taken from www.foodnetwork.com/recipes/yellow-split-pea-soup-recipe.html (may not work)