This subject matter is not a new one for this blog, see here. However this version is more a rich man's version. It's got the luxurious addition of chunks of ham and the bone as well as some fancy tri color potatoes and leeks. Usually I'm leery of recipes that say to add water instead of broth and I end up subbing broth in every time. But this one I trusted to be flavorful at the end because of the bone cooking right in the soup for almost 2 hours. It didn't disappoint, I really loved this soup and am coming to realize that I like these creamy/chunky versions of soup the most. If you saved your ham bone from Easter or come across one in the near future you should definitely make this soup or at the very least ham stock because the ham bone is prolific my friend.
Split Pea Soup
adapted from Bon Appetit
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 medium leeks, white and pale green parts only, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- kosher salt and black pepper
- 1 lb tri-color potatoes (or yukon gold), diced
- 1 cup leftover ham, diced
- 1 ham bone
- 6 sprigs thyme
- 2 bay leaves
- 2 cups split green peas
- 2 tablespoons Worcestershire sauce
- Sour cream and whole grain mustard for garnish, optional
Heat oil in large stock pot or dutch oven over medium heat. Add onion, leeks, celery and garlic; season with salt and pepper and cook until vegetables are soft, stirring occasionally. Add potatoes and ham. Cook, stirring occasionally until potatoes are soft. Add ham bone, thyme sprigs, bay leaves, and split peas. Add enough water to cover all ingredients. Bring to a boil, reduce heat, then simmer until split peas are very soft and falling apart, about 1.5 hours.
Remove ham bone,thyme sprigs, and bay leaves. Add Worcestershire sauce and season with any additional salt and pepper needed. Serve with sour cream and mustard, if desired.
(ham bone count = 9)