February 24th’s soup: Yellow Split Pea Soup with Ham.
Split pea soup looks revolting so I am not going to force you to look at it. I think this is a good recipe but I think we are just not split pea soup people. The texture of split peas is too chalky for me. The only thing I did do differently from the recipe below is I partly pureed the soup, to give it that thicker, typical split pea texture.
Recipe below the cut – happy munching!
3 oz (90 g) ham, thinly sliced
1 Tbsp unsalted butter
1 Tbsp olive oil
1 yellow onion, chopped
1 celery rib, chopped
4 cups chicken broth
1/2 lb (250 g) yellow split peas, picked over and rinsed
1. Heat a large, heavy pot over medium-high heat. Add the ham and cook, turning once, until crisp, 7-8 minutes. Let cook, then crumble into bite-sized pieces.
2. Add the butter and oil to the pot and heat over medium-high heat until the butter is melted. Add the onion and celery and saute until soft, about 5 minutes. Add the broth and bring to a boil. Ad the peas, reduce and heat to low, and cook, partially covered and stirring occasionally, until the peas are tender, 45-50 minutes. Season with salt and pepper and serve, garnished with ham.