Split Pea and Ham Soup

Often times when people hear the word ‘Split Pea Soup’ their instinct is to be a bit grossed out by the idea of pea soup. Sure, the color of the soup has a bit of a brownish green color, but if you have never had this soup before, it is now time to try this recipe. It has the comfort, and texture of a cream-based soup, a bit of texture depending on how you pulse it down, and just packed full of wonderful flavors. To be honest with you, a slight pea flavor, and the rest is a smooth ride, with a bit of garlic, onion, carrots, and some smokiness of ham. This is truly a great bowl of soup, and can be eaten any day of the week.

How to make split pea soup

Ingredients:

  • 1 lb of dried split peas, soaked overnight, picked through
  • 1 red potato, cleaned and cubed
  • 1 leftover ham bone with enough ham to share
  • 2 tbsp of olive oil
  • 1 large onion, outer skin removed, chopped
  • 2 carrots, skinned, and chopped
  • 5 cloves of garlic, chopped
  • 2 stalks of celery, chopped
  • 1 tsp dried thyme
  • 2 tbsp fresh parsley, finely chopped
  • 3 bay leaves
  • salt and pepper to taste
  • water
  • 1/4 cup of half and  half
  • Homemade crouton, or great rustic french bread

Begin by heating a large soup pot with the olive oil. Add the carrots, celery, onion, potatoes, and garlic, and cook for about 7 minutes, stirring from time to time. Add the ham bone, and cover with water. Place a cover on the pot and cook for about 45 minutes. Carefully remove the ham bone from the soup, and place on a plate to let cool. In the meantime, add in the split peas that were soaked overnight, toss in the bay leaves, parsley, and thyme, and let this simmer for about another 45 minutes. Toss in some salt and pepper, and taste.

Once the ham is cool, shred the ham, and disgard the bone and rind.

The soup mixture should be lovely right about now. The goal now is to add the soup in smaller batches to a blender, or if you have an immersion blender, now is the time to use it. I go with the blender, but keep in mind when you blend hot batches of anything, that it builds up a ton of pressure in the blender. Cover the top, and apply pressure with your hand before turning it on. Blend to a nice puree, and add this to a another bowl. Repeat this process until the soup pot is empty.

Add the blended mixture back to the soup pot, on low heat, and add in the ham. Stir, taste, and get ready for a lovely bowl of soup.  Add in the half and half, and mix well, keeping the heat on low, and stirring often for about another 15 minutes.

I serve mine with a rustic baguette, sliced accordingly to my bowl, lightly coated with olive oil, and garlic smear. Once broiled, or baked to a golden brown, remove and let cool.

Ladle into your soup bowls, top with the crouton, and dig in. Trust me, this soup (granted it has ‘peas’) is really comforting, and perfect for the late fall and early winter months.

Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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