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Old-Fashioned Ham Bone Split Pea Soup | Recipeish | Gustus Vitae

Yield: Serves 6-8.
Time Estimate: 2 Hours, including 110 minutes unattended.
Storage Notes: Will keep covered and refrigerated for up to 3 days. Freeze very well too.
Difficulty: Easy.

If you're a family that keeps a big Christmas ham in the fridge for snacking long after Santa has come and gone, this one's for you. The ham bone, with whatever scraps remain on it, turns this humble winter soup into a hearty classic. This makes a big batch and freezes well - we keep several smaller portions in the freezer to re-heat quickly for a quick, satisfying lunch all winter long.

Ingredients

  • 1 Ham bone, meat mostly removed
  • 2 Lbs dried split peas
  • 1 Tin This Thing Of Ours Part II: The Truffle Edition
  • 2 Cups low/no sodium chicken stock
  • 8 Cups water
  • 1 (8 Tbs) Stick unsalted butter
  • 2 Large carrots
  • 4-5 Celery stalks
  • 1 Large white onion
  • A couple dollops of sour cream to finish, crusty bread to serve alongside
  • Special Equipment Required: Large dutch oven
    Directions 
    • Rinse and peel carrots and celery, discarding ends. Cut each lengthwise then mince, and reserve. Peel onion, likewise mincing.
    • Thoroughly rinse peas, until water runs clear, then reserve.
    • Bring a large dutch oven, like this handsome one from Emile Henry, up to medium high heat, and add the butter.
    • Once butter has rendered, add onion, celery, and carrots, cooking for 5 minutes and stirring occasionally. 
    • Pour in chicken stock and the full tin of This Thing of Ours Part II: The Truffle Edition, stirring to combine.
    •  Carefully lay in the ham bone, then pour in split peas.
    • Pour in water as able - you'll probably have a cup or two left over, which may be added later.
    • Stir and return to a simmer, then reduce heat to low, and cover.
    • Check back in after 30 minutes, stirring and adding water and This Thing Of Ours Part II as desired.
    • After about 1:40 of cooking, taste for seasoning and doneness of the peas, remove and discard ham bone, and prepare for service.
    • Toast some crusty bread to accompany, ladle soup into bowls, top with generous dollops of sour cream, serve, and devour.

    If you'd like to check out this handsome dutch oven, head over to Emile Henry, and while you're at it, take 20% off with code 'GV20'.