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Modest

Split Pea Soup with Holiday Ham

This recipe produces exceptional soup from your leftover holiday ham. Ideally, you'll have a smoked ham with bone. If possible, make the soup stock a day before and refrigerate it overnight so that its easier to skim off fat collected on the surface. If you make the stock ahead, the recipe sequence will change slightly.

KeyCaraway seeds. For better flavor, lightly toast caraway seeds in an ungreased skillet for a few minutes. Stir or shake the skillet often.

Total time 2-3 hours (mostly cooking time). Serves 4 or more.

SHOPPING LIST:
  • Celery
  • Onions
  • Garlic
  • Optional: Potato (russet preferred)
  • Cream
  • Balsamic vinegar
  • Ham
  • Bay leaves
  • Dry green split peas
  • Caraway seeds
  • Carrots


Prepare ham, stock and peas
1
In large soup pot, bring to boil, then lower heat and simmer—covered—until meat is very tender; skim fat and discard
2
Discard bay leaves; remove meat and set aside to cool; then add and simmer—covered—until peas are tender but not mushy
  • 1 pound (16 oz) green split peas, rinsed thoroughly
  • 1/2 teaspoon caraway seeds (see above)


Prepare vegetables
Meanwhile, in medium skillet, cook gently ("sweat") until onions only begin to brown (6-8 minutes)
  • 2 tablespoons olive oil
  • 2 carrots, chopped into small dice
  • 2 celery ribs, diced
  • 2 medium onions, chopped medium
  • 1-2 cloves garlic, minced



Finish the soup
Add to cooked peas and simmer—covered—until soup thickens to desired consistency (15-20 minutes)
  • Sautéed vegetables from above
  • Cooked ham, shredded to bite-size, bone discarded
  • Optional: 1 russet potato, coarsely diced
  • Salt and fresh ground pepper to taste

  Serving:
  • Stir in cream
  • Garnish servings with sprinkling of balsamic vinegar

rainbow

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