SPLIT PEa & HAM SOUP
photo by clubfoody
- Ready In:
- 2hrs 10mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 1 tablespoon basil leaves, chiffonaded (substitute 1 tsp. dried basil leaves)
- 1 tablespoon thyme leaves (substitute 1 tsp. dried thyme leaves)
- 1 large bay leaf
- 1⁄4 cup butter
- 2 cups white onions, chopped
- 1 cup celery, diced
- 1 cup carrot, diced
- 1⁄2 teaspoon black pepper (to taste)
- 3 large garlic cloves, pressed
- 2 cups dried split peas, rinsed and sorted
- 1 lb smoked ham shank (or hock)
- 4 cups low sodium chicken broth
- 4 cups low sodium vegetable broth
- 1 tablespoon lemon juice
- 1⁄4 teaspoon sea salt (if needed)
directions
- Make a bouquet garni by placing basil & thyme leaves with the bay leaf in a sachet or cheesecloth. Tie the bag shut or if using cheesecloth, use kitchen twine and set aside.
- In a Dutch oven over medium heat, add butter. When melted, add onion, carrot and celery; season with freshly ground black pepper. Cook until vegetables are softened, about 5 to 7 minutes. Add garlic and sauté for 1 minute. If using dried basil and thyme, add them along with the garlic.
- Add split peas, ham, chicken & vegetable broth, lemon juice, and the bouquet garni; stir well and bring to a boil. Reduce heat to medium and simmer for 1 ½ hours, flipping ham every 15 minutes and stirring occasionally.
- Half way through cooking, reduce the heat to medium-low and stir often. Carefully remove ham and place it on a cutting board. Remove the skin, fat and bone; discard them. Cut meat into small pieces and return to the soup. Cook for the remaining time.
- Ten minutes before the end of cooking, taste and adjust if necessary; it might need more pepper and salt. Just before serving, remove the sachet and discard it. Makes 6 to 8 servings.
- Note: Add more broth if it gets too thick.
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RECIPE SUBMITTED BY
clubfoody
Canada
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