Split Pea Soup with Serrano Ham
Serves 4 as an appetizer, 2 as a hearty main
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.