Prep 15 mins
Cook 55 mins
This is adapted from Cook's Illustrated...changing the ingredientss or adding additional ones is a great way to personalize it to your family's taste May garnish each serving with diced red onion and a dash of balsamic vinegar
- 1⁄2 lb smoked ham
- 4 bay leaves
- 1 lb split peas, washed
- 1 teaspoon dried thyme
- 2 tablespoons extra virgin olive oil
- 2 medium carrots, chopped
- 2 medium onions, chopped
- 2 stalks celery, chopped
- 1 tablespoon butter
- 2 medium garlic cloves
- 1 pinch sugar
- 3 small potatoes
- 1 medium red onion, chopped
- Place the ham, bay leaves and 3 quarts of water in large pot, cover and bring to a boil over medium high heat -- reduce heat to low and simmer till meat is tender.
- Remove ham bone and meat from pot.when ham is cool, shred and set aside.
- add the split peas and thyme to ham stock, bring all back to a boil, then reduce heat and simmer, uncovered till peas are tender, but not dissolved -- about 45 minutes.
- While ham is cooking, in large skillet, heat olive oil and cook onions, carrots, celery about 5-6 minutes,.
- Reduce heat to low, add butter, garlic and sugar.cook till browned.about 30-35 minutes.set aside.
- Add sauteed vegetabes, potatoes and ham, to pot with peas, simmer till potatoes are tender.20 minutes or more.
- may garnish each bowl with a little red onion, chopped and a dash of basalmic vinegar.
I have the identical recipe at home, only mine calls for a 2 1/2 lb. ham rather than a 1/2 lb. (perhaps this listing has a typo??). Also, it is suggested that you simmer the ham for 1 1/2 to 2 hours in the pot until the meat falls from the bone. I tried it this way once to save money and it turned out mediocre. I will not make it this way again. Thank you.
This recipe is very good. While I personally would have given it 3 stars, my BF really loved it. For me, it was just a texture thing. I really liked that you didn't have to use a blender for this soup. The peas are just cooked until they break down and thicken the soup.