SPLIT PEa & HAM SOUP

"Thick, creamy, smoky and so delicious, this soup is very satisfying; a great recipe to have during the cold winter months. VIDEO https://youtu.be/VRAdv94gKpY"
 
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photo by clubfoody photo by clubfoody
photo by clubfoody
Ready In:
2hrs 10mins
Ingredients:
15
Serves:
8
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ingredients

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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.com is about combining fresh ingredients, herbs and spices. This is a fun destination for foodies who love new recipes complete with videos and kitchen tips.
 
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