10% OFF Everything - Code Fresh10

Old-Fashioned Ham Bone Split Pea Soup | Recipeish | Gustus Vitae

by Frankie Scanlon

 

Yield: Serves 6-8.
Time Estimate: 2 Hours, including 110 minutes unattended.
Storage Notes: Will keep covered and refrigerated for up to 3 days. Freeze very well too.
Difficulty: Easy.

Just ask the butcher at your local supermarket for a ham bone - odds are they'll have one, and will probably give it to you for free.

The ham bone, with whatever scraps remain on it, turns this humble winter soup into a hearty classic. This makes a big batch and freezes well - we keep several smaller portions in the freezer to re-heat quickly for a quick, satisfying lunch all winter long.

Ingredients

  • 1 Ham bone, meat mostly removed
  • 2 Lbs dried split peas
  • 1 Tin Garlic Truffle Steak Seasoning
  • 2 Cups low/no sodium chicken stock
  • 8 Cups water
  • 1 (8 Tbs) Stick unsalted butter
  • 2 Large carrots
  • 4-5 Celery stalks
  • 1 Large white onion
  • A couple dollops of sour cream to finish, crusty bread to serve alongside
  • Special Equipment Required: Large dutch oven

    Directions 

    • Rinse and peel carrots and celery, discarding ends. Cut each lengthwise then mince, and reserve. Peel onion, likewise mincing.
    • Thoroughly rinse peas, until water runs clear, then reserve.
    • Bring a large dutch oven up to medium high heat, and add the butter.
    • Once butter has rendered, add onion, celery, and carrots, cooking for 5 minutes and stirring occasionally. 
    • Pour in chicken stock and the 3/4th tin of Garlic Truffle Steak Seasoning, stirring to combine.
    •  Carefully lay in the ham bone, then pour in split peas.
    • Pour in water as able - you'll probably have a cup or two left over, which may be added later.
    • Stir and return to a simmer, then reduce heat to low, and cover.
    • Check back in after 30 minutes, stirring and adding water and more Garlic Truffle Steak Seasoning, as desired.
    • After about 1:40 of cooking, taste for seasoning and doneness of the peas, remove and discard ham bone, and prepare for service.
    • Toast some crusty bread to accompany, ladle soup into bowls, top with generous dollops of sour cream, serve, and devour.
    Back to RECIPEISH