Split Pea and Ham Soup..cook's Illustrated Version |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This is adapted from Cook's Illustrated...changing the ingredientss or adding additional ones is a great way to personalize it to your family's taste May garnish each serving with diced red onion and a dash of balsamic vinegar Ingredients:
1/2 lb smoked ham |
4 bay leaves |
1 lb split peas, washed |
1 teaspoon dried thyme |
2 tablespoons extra virgin olive oil |
2 medium carrots, chopped |
2 medium onions, chopped |
2 stalks celery, chopped |
1 tablespoon butter |
2 medium garlic cloves |
1 pinch sugar |
3 small potatoes |
1 medium red onion, chopped |
Directions:
1. Place the ham, bay leaves and 3 quarts of water in large pot, cover and bring to a boil over medium high heat - reduce heat to low and simmer till meat is tender.
2. Remove ham bone and meat from pot.when ham is cool, shred and set aside.
3. add the split peas and thyme to ham stock, bring all back to a boil, then reduce heat and simmer, uncovered till peas are tender, but not dissolved - about 45 minutes.
4. While ham is cooking, in large skillet, heat olive oil and cook onions, carrots, celery about 5-6 minutes,.
5. Reduce heat to low, add butter, garlic and sugar.cook till browned.about 30-35 minutes.set aside.
6. Add sauteed vegetabes, potatoes and ham, to pot with peas, simmer till potatoes are tender.20 minutes or more.
7. may garnish each bowl with a little red onion, chopped and a dash of basalmic vinegar.
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