Yellow Split Pea Soup
Most often we serve soup in tea cups rather than mugs, but that’s not to say mugs never happen.
Course Lunch, Soup
Cuisine Canadian
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
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.
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
Keyword Bone In Ham, Yellow Split Peas