Another day with my Christmas ham.  With all the trimmings from my first few slices of ham I decided to make a split pea soup, as well as render some of the fat. 
Fat on the left, ham on the right.  The fat is going into a pot to render for another day, and the ham is destined for my soup.  Here's the recipe for a really nice cup of soup on a cold day.  If you don't have any serrano ham, any other type of ham or bacon would work just as well.  This soups takes a few shakes of vinegary hot sauce very well - this ugly sauce has become a favorite at my house.

Split Pea Soup with Serrano Ham

Serves 4 as an appetizer, 2 as a hearty main

olive oil
150 grams ham, diced in 1/2 inch cubes
1/2 onion, finely chopped
1 clove garlic, minced
1 carrot, finely chopped
1 rib celery, finely chopped
7 cups stock (chicken or vegetable), divided
1/2 pound (1 cup) green split peas
1 potato, diced
salt and pepper

Heat 2 quart stock pot over medium high heat.  Add a drizzle of olive oil in pan and heat until shimmering.  Add diced ham and cook until crisp and fragrant, about 4 minutes.

Remove ham and reserve for later.  Add onion, garlic, carrot and celery and cook until beginning to brown, 5-8 minutes.

Add five cups of stock to pot, reserve remaining stock.  Bring to a simmer and add split peas.  Cook for 15-20 minutes until split peas begin to soften.

Once peas begin to soften, add potato and ham to the pot and continue to simmer until peas are completely soft and potatoes are cooked.

Season with salt and pepper to taste, and serve with biscuits and dark beer.


12/18/2012 02:20

My granny makes a perfect pea soup but without ham. I'll show her your recipe. I wonder how it tastes...

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Thanks for sharing such a nice article.


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