America's Test Kitchen Chunky Ham and Split Pea Soup

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READY IN: 4hrs 45mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place ham, bay leaves, and 3 quarts water in large stockpot or Dutch oven.
  • Cover and bring to a boil over medium-high heat.
  • Reduce heat to low and simmer until meat is tender and pulls away from bone, 2 to 2 1/2 hours.
  • Remove ham meat and bone from pot and set aside.
  • Add split peas and thyme to stock.
  • Bring back to boil, reduce heat, and simmer, uncovered until peas are tender but not dissolved, about 45 minutes.
  • Meanwhile, when ham is cool enough to handle, shred meat into bite-sized peas and set aside. Discard rind and bone.
  • While peas are simmering, heat oil in a large skillet over high heat until shimmering.
  • Add onions, carrots, and celery and saute, stirring frequently, until most of liquid evaporates and vegetables begin to brown (5 to 6 minutes).
  • Reduce heat to medium-low and add butter, garlic, and sugar.
  • Cook vegetables, stirring frequently, until deeply browned, 30 to 35 minutes and set aside.
  • Add sauteed vegetables, potatoes, and shredded ham to pot with split peas.
  • Simmer until potatoes and peas dissolve and thicken soup to consistency of light cream, about 20 minutes more.
  • Season with pepper to taste.
  • Ladle soup into bowls, sprinkle with red onion, if using, and serve, passing balsamic vinegar separately.
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