SPLIT PEA SOUP

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SERVINGS
26
PREP TIME
15
MIN
COOK TIME
1
HR
15
MIN
TOTAL TIME
1
HR
30
MIN
DIFFICULTY
Medium
  • 1 CUP FARMER JOHN THICK CUT HAM STEAK, DICED 
  • 1/4 CUP UNSALTED BUTTER 
  • 2 CUPS CHOPPED ONION 
  • 1 CUP DICED CARROT 
  • 1 CUP DICED CELERY 
  • 1/2 TSP. KOSHER SALT 
  • 1/2 TSP. FRESHLY GROUND BALCK PEPPER 
  • 2 CLOVES GARLIC, MINCED 
  • 1 POUND DRIED SPLIT PEAS, RINSED AND SORTED 
  • 1 MEATY HAM BONE 
  • 1 LARGE BAY LEAF
  • 2 TSP. FRESH THYME LEAVES, CHOPPED AND DIVIDED 
  • 6 CUPS CHICKEN STOCK 
  • 2 CUPS WATER 
  • CROUTONS FOR SERVING 
  1. IN A LARGE POT OR DUTCH OVEN, MELT BUTTER UNTIL FOAMING SUBSIDES. ADD ONION, CARROT, CELERY, 1/4 TSP. SALT AND 1/2 TSP. PEPPER. COOK UNTIL VEGETABLES ARE SOFTENED AND JUST BEGINNING TO BROWN, 5-8 MINUTES. ADD GARLIC AND COOK FOR 1 MINUTE, UNTIL AROMATIC. STIR IN SPLIT PEAS.
  2. ADD HAM BONE, BAY LEAF, AND 1 TEASPOON FRESH THYME. STIR IN CHICKEN STOCK AND WATER. BRING TO A BOIL, REDUCE HEAT, AND SIMMER UNCOVERED FOR 60-90 MINUTES, STIRRING OCCASIONALLY, UNTIL SPLIT PEAS ARE COOKED DOWN AND SOUP IS THICKENED TO DESIRED CONSISTENCY. (STIR MORE FREQUENTLY AS THE SOUP BEGINS TO THICKEN AND ADD A LITTLE ADDITIONAL STOCK OR WATER IF IT GETS TOO THICK FOR YOUR TASTES.)
  3. ADD DICED HAM DURING THE LAST 15 MINUTES OF COOKING. WHEN READY TO SERVE, REMOVE AND DISCARD HAM BONE AND BAY LEAF, AND STIR IN REMAINING 1 TSP. FRESH THYME. SEASON TO TASTE WITH SALT, IF NEEDED. SERVE HOT WITH CROUTONS AND CRACKED BLACK PEPPER.
INSPIRATION: STRIPDED SPATULA