smoky yellow split pea soup

this turned out SO good!   I it topped it with a little shredded  asiago cheese & served it with grilled Ham and Swiss on Rye to the hubby He was quite pleased  =) ...  after a long day of working in the cold - he had a second bowl, a second sandwich with a third bowl of soup and another 1/2 a bowl  - big man had a loonnnggg  cold day at work!!!

...so much for leftovers for lunch burring the week (note to self - double the recipe next time!).

the broth... 

4 smoked neck bones (about 1/2 lb)
8 cups of water
1 bay leaf
12 peppercorns
2 cloves of garlic
1 small carrot

the soup...  
1 large shallot (diced)
4 cloves of garlic (smashed & chopped)
1 pat of butter
1/4 cup red wine

6 cups of broth
16 oz yellow dried split peas (green is OK too - I just prefer the color of the yellow)
1 tablespoons dried parsley
dash of celery seed

1/2 cup heavy cream (optional- you can use a bit of water or mike instead)
1 tablespoon cornstarch
1/3 cup carrot (shredded diced or sliced - whatever you prefer)
2 tablespoons finely shredded spinach (optional)
1/3  cup diced ham
(optional) Salt and Pepper to taste

Simmer the neck bones, bay, peppercorns, garlic and carrot for a about 3 hours - resulting in a savory smoky broth...  Strain broth and set aside..  Use a fat separator to make it healthier...   I have a cheapy  4 -cup plastic one - hoping to get this sweet - made in the USA tempered glass one for my birthday =D

Brown shallot an onion in butter...   Deglaze pan with red wine...  Add 6 cups broth, peas, parsley and celery seed  - simmer for 40 min...    Mash up the peas with potato masher  or blend a bit with and  immersion blender....

Combine cornstarch and milk - add mix slowly to soup whole stirring....    Add carrots, spinach  and ham - low simmer 20 min longer.   Keep warm until ready to serve .  =)