Ingredients:
Pea Soup:
- 2 1/4 cups dried split peas
- 2 quarts chicken broth
- 2 onions, diced
- 4 garlic cloves, minced
- 1 (1-pound) package diced or cubed ham
- croutons, for optional garnish
Grilled Cheese:
- butter, slightly softened
- 12 slices bread
- 6 slices Cheddar or American cheese
Directions:
Pea Soup
- Place dried peas in a large stockpot and cover with several inches of cold water. Let soak, 8 hours to overnight. Drain, rinse, and return peas to the pot.
- Add chicken broth, onions, and garlic to the pot. Cover, bring to a boil, and simmer until the peas have thickened, about 1 1/2 hours, stirring occasionally.
- Add ham and cook, uncovered, until meat is warmed through, about 15 to 20 minutes. Serve garnished with croutons, if desired.
Grilled Cheese:
- Preheat a skillet with olive oil over medium heat.
- Generously butter one side of a slice of bread. Place bread butter-side down in the hot skillet; add 1 slice of cheese. Generously butter a second slice of bread on one side and place butter-side up on top of cheese.
- Using a weight, such as a skillet, press the sandwich down. Repeat with remaining bread and cheese. Toast sandwiches until bread is golden brown and cheese is melted, about 2 to 3 minutes per side.
