Yellow Split Pea Soup
Soup is a must if you’ve cooked a Baked Bone in Ham. Make the stock and refrigerate or freeze it. Then make the soup when you want. Just save some ham. This soup thickens if you let it rest and is delicious for days. A perfect lunch.
Yellow Split Pea Soup
Most often we serve soup in tea cups rather than mugs, but that’s not to say mugs never happen.
Ingredients
Stock:
- 1 cooked ham bone with some meat attached
- 12 cups cold water
- ¼ cup (30 gr) onion, chopped
- 1 medium tomato
- 2 bay leaves
- 1 TBSP whole peppercorns
Soup:
- 8 cups ham stock recipe above
- 1 cup (200 gr) dry yellow split peas
- 1.5 cup (215 gr) ham, diced
- 1 cup (133 gr) carrot, diced
- 1 cup (110 gr) celery, chopped
- Pepper to taste
Instructions
Stock:
- Place cold water and remaining ingredients in a large stock pot. Bring to a boil and reduce heat. Simmer for 3 hours. Do not use a lid when making stock. The water will reduce by about 1/3.
- Strain stock into a large bowl. Refrigerate, covered overnight or until and fat solidifies. Skim the fat.
Soup
- Place stock in a large stock pot and bring to a boil. Meanwhile, rinse yellow split peas in a colander.
- Add peas to stock and simmer for 1 hour. The peas will start to break down, which is what you want.
- After 1 hour, add the ham, carrots and celery. Bring to a boil, reduce heat and simmer 45 minutes. Smash some of the peas with the back of a spoon.
- Test for seasoning. We don’t add salt until the very end, if at all.
- *Let rest at room temperature until cool if making for another day or later in the day.
Notes
We’ve tried many whites and red wines, only to find our favorite was a medium bodied Viognier. Viognier is usually full bodied like a Chardonnay; and they are commonly substituted for one another.
That’s not to say that a dry Riesling hasn’t worked. Basically it’s a white wine here. Compliment or contrast.
We’ve tried:
- Cono Sur Bicicleta Viognier
- Quail’s Gate Dry Riesling
- Dr. Loosen Dry Riesling 2020