RECIPE: Split Pea and Ham Soup

My husband LOVES this soup!  Unfortunately, I do not like split pea and ham soup!  It's the ham - I've never liked ham.  I should probably try making this with bacon...

The original recipe is from The Best Soups and Stews by America's Test Kitchen, page 164. It calls for a 2.5 pound half picnic ham with the bone.  I used a 1.5 pound roasted ham without a bone so I wrote this recipe for that ingredient.  I'll take a photo tomorrow.

Split Pea and Ham Soup

Serves 6

INGREDIENTS:

• 1.5 - 2 pound piece of smoked ham
• 4 bay leaves
• 1 pound (2.5 cups) split peas (I use Payuse brand, glyphosate free)
  
• 1 t. dried thyme
• 4 T. EVOO or ghee, divided
  
• 2 medium onions, chopped medium (I used red onions)
  
• 2 medium carrots, chopped medium
• 2 medium stalk celerys, chopped medium
• 1 T. unsalted butter
• 2 medium garlic cloves, minced
• For serving:
• Ground black pepper
• Minced red onion for serving
• Balsamic vinegar for serving.

INSTRUCTIONS:

Rinse the split peas in 3-4 changes of water until the water runs clear.  Set them aside (I leave them in a strainer to drain).

Place the ham, bay leaves, and 2.5 quarts of water in a large stockpot or Dutch oven.  Cover and bring to a boil over medium-high heat.  Reduce the heat to low and simmer for 30 minutes.  Turn off the heat and remove the ham from the pot.  When the ham is cool enough to handle, shred the meat into bite sized pieces and set aside, discarding the rind and fat.

While the ham is simmering, heat 2 T. EVOO in a medium skillet over med-high heat until shimmering.  Add the onions and saute, stirring frequently, until most of the liquid evaporates and they begin to brown, 5-6 minutes.  Remove to a bowl and set aside.  Add the remaining 2 T. EVOO to the pan and add the carrots and celery.  Saute, stirring frequently, until they begin to brown. Reduce the heat to medium-low and add the butter and garlic.  Cook the vegetables, stirring frequently, until deeply browned, 5-10 minutes.  Add to the bowl with the onions.    

Add the split peas and the thyme to the ham stock.  Bring back to a boil, reduce the heat, and simmer uncovered until the peas are tender but not dissolved, about 45 minutes.

Add the sauteed vegetables and shredded ham to the pot with the split peas.  simmer until the peas dissolve and thicken the soup to the consistency of light cream, about 20 minutes.  

Season with ground black pepper to taste. 

Ladle the soup into bowls, sprinkle with red onion and serve, passing balsamic vinegar separately.