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Split Pea Soup with Ham

Posted By Jenny On December 20, 2011 @ 9:16 am In Birthdays, Holidays, Celebrations,Dinner,Pork and Beef,Sides, Salads, Soup | 16 Comments

I don’t want to be mean about it or anything, but if you don’t make this soup the day after you make a holiday ham [1], something is wrong with you.

P.S. Tonight’s dinner of atonement: my favoriteĀ latkes [2]topped with sour cream and smoked salmon. And for dessert: gelt!

Split Pea Soup with Leftover Ham

In a large stockpot, over medium-low heat, melt 2 tablespoons of butter. Add oneĀ onion (chopped), 2 stalks celery (chopped), 3-4 carrots (chopped, about 1 cup). Cook about 8 minutes until vegetables are soft.

Add leftover ham hock (with or without meat still on it), 1 3/4 cup split peas, and 8 cups of water. Bring to a boil, then lower to a simmer, cover, and cook for 1 hour 10 minutes.

Remove ham hock. Using an immersion blender, puree the soup in the stock pot until it’s mostly smooth. Add a little more water if it seems too thick. If there was meat on the hock, pull it off the bone and add back to the soup. Serve with croutons or baguette toasts.

[3]
Enjoy!

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URLs in this post:

[1] holiday ham: http://www.dinneralovestory.com/ham-for-the-holidays/

[2] latkes : http://www.dinneralovestory.com/pancake-dinner/

[3]

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