Post by Kaz ~:~ on Nov 12, 2016 9:28:43 GMT -6
Split Pea and Ham Soup
2 Tbs unsalted butter
1 medium onion, chopped fine
Salt and pepper
3 garlic cloves, minced
7 Cups water
1 ham steak (about ¾ lb), trimmed of skin and extra fat (leave bone in if there is one)
4 slices bacon (the thick kind is best, about 4 oz.)
1 pound green split peas, rinsed and picked over
3 sprigs fresh thyme
2 bay leaves
2 large carrots, peeled and cut into ½ inch pieces
1 rib celery, cut into ½ inch pieces
Heat butter in a heavy soup pot over medium-high heat. When the foaming subsides, add onion and a scant ½ tsp salt and cook, stirring frequently, until onions soften, about 5 minutes. Add garlic and cook until fragrant, 30 seconds to a minute. Add water, ham steak, bacon, peas, thyme, and bay leaves. Raise heat to high and bring to a simmer, stirring frequently so peas don’t stick. Reduce heat to low and cover, simmering until peas are tender but not completely falling apart, about 35-40 minutes.
Remove ham steak (tongs are helpful here) and set aside, covering with foil. Add carrots and celery and cover, continuing to simmer for another 30 minutes or until the peas have just about completely fallen apart.
Meanwhile, when the ham pieces are cool enough to handle, shred into bite-size chunks. Remove and discard thyme, bay leaves and bacon slices. Stir ham back into soup and warm up to a simmer until you reach desired thickness. Season with salt and pepper to taste and serve, or cool and refrigerate for up to three days.
2 Tbs unsalted butter
1 medium onion, chopped fine
Salt and pepper
3 garlic cloves, minced
7 Cups water
1 ham steak (about ¾ lb), trimmed of skin and extra fat (leave bone in if there is one)
4 slices bacon (the thick kind is best, about 4 oz.)
1 pound green split peas, rinsed and picked over
3 sprigs fresh thyme
2 bay leaves
2 large carrots, peeled and cut into ½ inch pieces
1 rib celery, cut into ½ inch pieces
Heat butter in a heavy soup pot over medium-high heat. When the foaming subsides, add onion and a scant ½ tsp salt and cook, stirring frequently, until onions soften, about 5 minutes. Add garlic and cook until fragrant, 30 seconds to a minute. Add water, ham steak, bacon, peas, thyme, and bay leaves. Raise heat to high and bring to a simmer, stirring frequently so peas don’t stick. Reduce heat to low and cover, simmering until peas are tender but not completely falling apart, about 35-40 minutes.
Remove ham steak (tongs are helpful here) and set aside, covering with foil. Add carrots and celery and cover, continuing to simmer for another 30 minutes or until the peas have just about completely fallen apart.
Meanwhile, when the ham pieces are cool enough to handle, shred into bite-size chunks. Remove and discard thyme, bay leaves and bacon slices. Stir ham back into soup and warm up to a simmer until you reach desired thickness. Season with salt and pepper to taste and serve, or cool and refrigerate for up to three days.
