Andersen's, famous for their split pea soup, doesn't begin with a ham base or add ham to their recipe. If you want to start with a ham base, cook this the day before and refrigerate the broth over night. The next day you can easily remove the solidified fat that is sitting on top of the broth. Then follow the recipe below using your broth in place of the water.
Andersen's Split Pea Soup
Source: Los Angeles Times
8 Cups water
2 Cups green split peas
1 rib celery, coarsely chopped
1 Large carrot, chopped
1 Small onion, chopped
1/4 Teaspoon thyme
Dash red pepper
1 bay leaf
Salt & Pepper to taste
.
Combine water, peas, celery, carrot, onion, thyme, red pepper and bay leaf in large kettle. Season to taste with salt and pepper. Boil vigorously 20 minutes, then reduce heat, cover, and simmer until split peas are tender. Discard bay leaf. Press soup through fine sieve and reheat just to boiling point.
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