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Ham and Split Pea Soup

Part 3 of 4 part series “National Soup Month”. Click here for Part 1, click here for Part 3, click here for Part 4.

Think pasta for perfect pea soup

Who cuts all those split peas anyway? I love that they come in halves because they cook faster and you’re less likely to have errant peas roll away. Actually, fresh peas have a natural seam down the center and when dried can be mechanically split.

I love split pea soup with ham and have been known to buy a half ham with the primary purpose of making soup. Of course we have the ham for other meals first but I have entertained the thought of raiding the fridge for the ham bone before the ham is served.

Perfect pea soup texture is achieved by cooking the peas until some of them are still al dente, pretty much like you cook pasta. Stop simmering while it still has some oomph to balance the texture of the ham. Enjoy this velvety pale green soup laden with ham, vegetables and loads of rich flavor.

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for more about soup.

2011 AniversaRecipe—Jabberwocky Burritos

Recipe: Ham and Split Pea Soup

Prep Time: 10 Minutes | Cook Time: 3-3 ½ Hours | Yield: 20 Cups | Level: Easy

1 meaty Ham Bone
11 cups Water
4 Bay Leaves
1 cup Carrots, diced
1 cup Celery, diced
2 pkg Dry Onion Soup Mix
2 lbs Split Peas, rinsed and sorted
4 cups Milk
2 Tbsp Worcestershire Sauce
Salt and Pepper to taste

Preparation Instructions
1. In a large stock pot, combine the ham bone, water and bay leaves. ;) Simmer for 2-2 ½ hours. Remove the ham bone and set aside to cool.

2. Add the carrots, celery, soup mix and split peas and bring to a boil. Simmer for 1 hour.

3. In the meantime, once the ham is cool enough to touch, pull the meat from the bone. Dice or shred the ham in small pieces and discard the fat.

4. Add the ham, milk, Worcestershire sauce and salt and pepper to taste.



;) Simmer the Ham—If you add the peas at the beginning they will break down while the bone simmers. It makes it harder to remove the meat.

Dish Designer
• Exchange ham bone for 4 ham hocks.

Inspiration—Saucy Cuisine Kitchen
sauces over under and through

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