It's so easy fall for a huge slab of pork at the store only to spend the next week trying to eat through the remains. Fortunately, the pig is designed for all-out deliciousness: Its fat can amp up a delicious borscht, its skin can be tucked into Sicilian Rollups or the meat can be transformed into one heck of a split-pea soup.
Split peas, the anti-heartburn pantry staple, have a very long history that extends well beyond Linda Blair's scary pea-soup spray in "The Exorcist." They're also one of the simplest meals out there to throw together. After the jump is a recipe for a super-easy, super-delicious split-pea soup recipe that just might inspire you to pick up a nice roast ham from the butcher more often. This technique delivers a creamy, rich broth and -- topped here with toasted pine nuts -- is a lime-green harbinger of spring.
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