I’ve finally used up the Christmas ham. The ham bone (frozen from Christmas) was finally used up to make this soup. It’s our traditional finale and one might even say we buy the ham so we can make this soup. Truth is, you don’t need to buy a 10 pound ham to make this soup. You can just buy the smoked ham hocks. But we just add in the ham bone for extra flavor – so we like to think. 😀
The soup is really easy to make. What I would suggest though is to use the best split peas you can get. Fragrant split green peas make a difference in the overall flavor of the soup. We usually make the extra effort to head to Whole Foods to get our split peas. They aren’t that pricey as well, especially if you get them in the bulk food section.
This is the recipe we have been using the past 2 years and the soup has always turned out great. As usual, my comments are in red.
Ham and Pea Soup
(taken from here)
- 1/4 cup olive oil
- 1 large onion, finely diced
- 2 celery stalks, finely diced
- 2 carrots, finely diced
- 1-pound bag split peas, rinsed and picked through
- 1 1/2 pound smoked ham hock
- 2 quarts chicken stock, water, or combination (I used water only)
- Salt and freshly ground black pepper
- In a large saucepan, saute onion, celery and carrots over medium-high heat.
- Add peas and ham hock and cover with stock by a couple inches. Bring to a simmer and cook about 1 hour until soup is thick and peas have almost disintegrated but not quite.
- Season, to taste, with salt and pepper. Remove ham hock and let cool. Pull meat from ham hock bone and shred. Garnish with ham and pepper.