Ham and Split Pea Soup
Delicious Pea soup that begins by making your own ham stock!
- 3 quarts water
- Leftover split ham bone
- 4 bay leaves
- 1 pound (2 1/2 cups) split peas,
- rinsed and picked over.
- 1 teaspoon dried thyme
- 2 tablespoons olive oil
- 3 carrots, chopped mediom
- 2-3 celery stalks, chopped medium
- 1 tablespoon or 2 butter
- 2 medium garlic cloves, minced
- Pinch sugar
- 6 small new potatoes, medium dice
- Ground black pepper
- Balsamic vinegar, drizzle, optional
1. Bring the water, ham bone ans bay leavs to a boil in a large pot, covered, over medium high heat. Reduce the heat to low until the meat is tender and pulls away from the bobe, 2 to 2 1/2 hours. Remove the ham meat and bone from the broth; add the split peas and thyme and simmer until the peas are tender, but not dissolved, about 45 minutes. Meanwhile, shred the ham, as much as you like or want, into pieces. Discard the bone.
2. While ham is simmering, heat the oil in a large skillet over high heat till shimmering. Add the onions, carrots, and celery. Saute stirring frequently, until most of the liquid evaporates and the vegetables begin to brown about 5 to 6 minutes. Reduce the heat to medium-low, add the butter, garlic, and sugar. Cook the vegetables, stirring frequently, until deeply browned, about 30-35 minutes. Seat Aside.
3. Add the sauteed vegetables, potatoes, and shredded ham to the soup; simmer until the potatoes are tender and the peas dissolve nd thicken the soup to the consistency of light cream. 20 minutes more. Season with pepper to taste. Ladle soup into bowls. Drizzle with balsamic vinegar if desired.