- 12
Ingredients
- SERVES 8----12 CUPS
- 1/2 lb country ham, divided
- 3 1/2 qts water
- 1 large onion, chopped
- 2 celery ribs, chopped
- 2 large carrots, chopped
- 1 lb dried split peas (2 1/4 cups), picked over and rinsed
- 1 tablespoon olive oil
Preparation
Step 1
Simmer half of ham with water, onion, celery, carrots, and peas in a deep heavy 6-qt pot, uncovered, stirring occasionally, until meat and peas are tender, about 1 1/2 hours.
Discard ham.
Puree soup in a blender in 4 batches until smooth.
Return soup to pot and boil, stirring often, until reduced to about 3 qt. Season with 1/2 tsp salt and 1/4 tsp pepper.
Finely chop remaining ham. Heat oil in a medium skillet over medium heat until it shimmers, then cook ham, stirring, until golden, about 3 minutes. Transfer to paper towels to drain.
Serve soup with fried ham sprinkled on top.
COOKS NOTE: Soup is best when made 1 day ahead (to give flavors time to develop). Chill (covered once cool). Reheat and thin with water if necessary.