Recipe: Split Pea Soup
You guys, I'm like seriously: this is the best soup of ever.
I know, I know, most peeps are like, UGH, Split Pea Soup, RC? Really? Really! The secret is in the caramelization of the veggies!
It's a marathon recipe - the full on one takes about 3-4 hours, but if you're stuck inside with a hurricane coming, it's a welcome diversion. This recipe is based on a Cook's Illustrated one that I have modified significantly, therefore it is MINE ALL MINE.
I have a Honey Baked Ham store by my house that sells hambones for five bucks, which is the perfect size for this recipe, because it's got just enough ham on the butt-end to work; if you have such a place nearby, lucky you! This is a great recipe to make when you've had one of those spiral-sliced hams for a party and have no idea what to do with the leftovers.
Split Pea Soup
1 ham bone* with attached meaty bits** (about 2 lbs)
3 quarts water
2 bay leaves
1 lb. dried split peas
1 teaspoon dried thyme
2 teaspoons salt
5 carrots, peeled, sliced in 1/4-inch pieces
3 ribs celery, medium dice
2 medium onions, medium dice
3 TB oil
4 cloves garlic, minced or crushed
1 teaspoon sugar
2 TB butter
3 large-ish potatoes, peeled and cut into a 1-inch pieces
2 15-oz cans diced tomatoes
black pepper to taste
In a large stockpot, place ham bone, water and bay leaves. Bring to a boil and reduce the heat to a simmer. Simmer, semi-covered, 1 1/2 hours.
Remove bone with ham and set aside; once it is cool enough to handle, chop ham up and reserve. Remove bay leaves and add split peas, salt and dried thyme. Bring to a simmer and cook, semi-covered, until peas begin to break down, about 45 minutes.
Meanwhile, heat oil over high heat in a large skillet. Add onion, celery and carrots, sprinkle with a large pinch of salt, and cook until all the moisture evaporates, about 4 minutes. Reduce heat to medium-low, add garlic, sugar and butter, and cook until caramelized, 20-30 minutes, stirring occasionally so that the veggies can brown.
Add sauteed veggies, ham, potatoes and tomatoes to peas and cook for 20 minutes more, or until potatoes are cooked through and peas have broken down completely. Add pepper to taste (and additional salt if you need it) and serve. A really great garnish for this is HOT SAUCE - yum.
* Non-porky version: Use 2 smoked turkey legs, reduce simmering time to 45 minutes, proceed as recipe states, shredding the turkey off the bone when it's cooled.
** Non-meaty-version: Skip the meat entirely and start at step 2 with the following variation: Include bay leaves with the peas, use veggie broth instead of water. Proceed as recipe states.
I know, I know, most peeps are like, UGH, Split Pea Soup, RC? Really? Really! The secret is in the caramelization of the veggies!
It's a marathon recipe - the full on one takes about 3-4 hours, but if you're stuck inside with a hurricane coming, it's a welcome diversion. This recipe is based on a Cook's Illustrated one that I have modified significantly, therefore it is MINE ALL MINE.
I have a Honey Baked Ham store by my house that sells hambones for five bucks, which is the perfect size for this recipe, because it's got just enough ham on the butt-end to work; if you have such a place nearby, lucky you! This is a great recipe to make when you've had one of those spiral-sliced hams for a party and have no idea what to do with the leftovers.
Split Pea Soup
1 ham bone* with attached meaty bits** (about 2 lbs)
3 quarts water
2 bay leaves
1 lb. dried split peas
1 teaspoon dried thyme
2 teaspoons salt
5 carrots, peeled, sliced in 1/4-inch pieces
3 ribs celery, medium dice
2 medium onions, medium dice
3 TB oil
4 cloves garlic, minced or crushed
1 teaspoon sugar
2 TB butter
3 large-ish potatoes, peeled and cut into a 1-inch pieces
2 15-oz cans diced tomatoes
black pepper to taste
In a large stockpot, place ham bone, water and bay leaves. Bring to a boil and reduce the heat to a simmer. Simmer, semi-covered, 1 1/2 hours.
Remove bone with ham and set aside; once it is cool enough to handle, chop ham up and reserve. Remove bay leaves and add split peas, salt and dried thyme. Bring to a simmer and cook, semi-covered, until peas begin to break down, about 45 minutes.
Meanwhile, heat oil over high heat in a large skillet. Add onion, celery and carrots, sprinkle with a large pinch of salt, and cook until all the moisture evaporates, about 4 minutes. Reduce heat to medium-low, add garlic, sugar and butter, and cook until caramelized, 20-30 minutes, stirring occasionally so that the veggies can brown.
Add sauteed veggies, ham, potatoes and tomatoes to peas and cook for 20 minutes more, or until potatoes are cooked through and peas have broken down completely. Add pepper to taste (and additional salt if you need it) and serve. A really great garnish for this is HOT SAUCE - yum.
* Non-porky version: Use 2 smoked turkey legs, reduce simmering time to 45 minutes, proceed as recipe states, shredding the turkey off the bone when it's cooled.
** Non-meaty-version: Skip the meat entirely and start at step 2 with the following variation: Include bay leaves with the peas, use veggie broth instead of water. Proceed as recipe states.