Split Pea And Ham Soup

By cdrier

Ingredients

• stir in:
• for the soup
• sweat in 1 tbsp. unsalted butter
• 1 c. onion, diced
• 1 c. celery, diced
• 1 c. carrot, sliced
• deglaze with add
• 1/4 c. dry sherry
• 4 c. chicken broth
• 2 c. water
• 1 c. green split peas, rinsed
• 2 strips thick-sliced bacon
• 2 tsp. fresh thyme leaves
• 1 bay leaf
• 2 c. frozen green peas
• 2 c. ham, diced
• 1/2 c. minced fresh parsley
• 2 tbsp. unsalted butter, optional salt and pepper to taste
• for the crema combine
• 1/2 c. sour cream
• 1 tbsp. lemon zest, minced
• 1 tbsp. minced fresh mint

Details

Servings 1

Preparation

Step 1

Sweat onion, celery, and carrot in butter for the soup in a large pot, covered, over medium-high heat. Cook 3-4 minutes, or until vegetables are soft. Deglaze with sherry; reduce until nearly evaporated. Add broth, water, split peas, bacon, and seasonings. Bring to a boll, reduce heat to medium-low, and simmer, partially covered, 50-60 minutes, or until peas are tender. Remove bacon and bay leaf, then puree 2 cups of soup in a blender; return the pureed mixture to the pot. Stir in frozen peas, ham, parsley, butter (if using), salt, and pepper. Combine sour cream, zest, and mint for the crema in a bowl. Garnish soup with a dollop of crema and sprig of mint if desired.