Split Pea Soup

 I first had the courage to try Split Pea Soup while on a date with my now husband, John. We were eating dinner at the Magic Pan restaurant.  The split pea soup was so delicious, that I thought I'd try to make it myself.  I know that not everyone is a fan of split pea soup.  I'm actually not a fan of peas, but this has become one of my favorite delicacies.  A great way to use that Christmas ham bone and a must have on a cold Sunday afternoon.  Enjoy

Split Pea Soup

By Peggy Fonke

 

1 bone-in ham bone (or ham hock)

1 package dried split peas

1 onion - sliced

3 stalks celery – cut in large chunks

2 tsp salt

1 bay leaf

1 cup carrots – frozen or fresh sliced

1tsp pepper

Beef bouillon or LB Jamison soup base

Worcestershire sauce

sugar

Soak and hydrate peas as directed. Rinse peas then place in large pot.  cover with 2" of water.  Boil gently for 2 hours, stirring occasionally. Peas should have smooth consistency.  

In a large pot or roasting pan, place ham bone.  Add water until main part of the bone is covered.

 

 

 

 

 

 

 

 

Add onion, celery, and bay leaf.

 

Simmer on stove for 2 hours until meat pulls away from the bone. Turn off heat and let sit for one hour to continue steaming and so bone is handlable.

 

Remove bones, cartilage, excess fat, celery and onion, and pull meat aside.

 

 

To ham stock, add carrots and simmer for 30 minutes until tender .

 

add meat, hydrated peas, and pepper.

Simmer for 2 hours or more until peas become smooth when stirred.

Soup should be a hearty, yet smooth consistency.  Add more water if necessary.  If too thin, let soup sit for several hours or overnight, then skim excess water off the top.

 

 

Season to taste using beef soup base, sugar and Worcestershire sauce, starting with 1 TBL of each and adding more if necessary.