Split Pea and Ham Soup
Esta receta se basa en la de mi madre, que recuerdo con mucho cariño de mi infancia en Canadá. Después de un duro día de juegos bajo la fría lluvia invernal de la costa oeste, sentarme a disfrutar de este caldo dulce y ahumado era un verdadero placer.
Ingredientes · Raciones 4
- 1 lb green split peas (dried)
- 8 ½ cups water
- 1 ham hock (smoked)
- 1.5 cups ham (diced, cooked)
- 3/4 cup peas (fresh or frozen)
- 1 stalk celery (chopped)
- 1 onion (chopped)
- 1 carrot (chopped)
- 3 bay leaves
- 3 cloves garlic
- 1 teaspoon cayenne pepper
- butter
- black pepper (freshly ground)
Método · 4 h 35 min
- Soak the peas overnight in water.
- Rinse the peas and discard water.
- Place a couple of tablespoons of butter in a large heavy-based pot. Over a medium to high heat, soften the onion, carrot, and celery.
- After a couple of minutes, add the garlic and continue cooking.
- Add about a liter of water, the hock, bay leaves and rinsed peas. Stir and add another liter of water.
- Bring to the boil and reduce to a simmer.
- Allow to simmer for 4 hours (more liquid may be added if the contents become too dry).
- While the soup is cooking, sauté the diced cooked ham in a frying pan over a high heat with a little butter. When it starts to brown, remove from the pan and set aside.
- Pour boiling water on the fresh or frozen peas and allow to stand for 1 minute, then strain and set aside.
- Once the soup has finished cooking, allow it to cool slightly, remove the hock and bay leaves, and blend or process the soup until smooth.
- Return the blended soup to a medium heat and taste for seasoning; it will have been infused by salt from the hock.
- Add the cooked ham and peas and serve.
This recipe builds on my mother’s, which I recall so fondly from my childhood in Canada. After a hard day of play in the cold west coast winter rain, sitting down to this sweet smoky broth was such a treat.
We used to eat it with bucket loads of croutons cooked in butter, but now I tend to eat it with just a little fresh bread. However you have it, I’m sure it will become a winter favorite.
Enjoy this delicious split pea and ham soup recipe!
Ingredients
- 1 lb green split peas dried
- 8 ½ cups water
- 1 ham hock smoked
- 1.5 cups ham diced, cooked
- 3/4 cup peas fresh or frozen
- 1 stalk celery chopped
- 1 onion chopped
- 1 carrot chopped
- 3 bay leaves
- 3 cloves garlic
- 1 teaspoon cayenne pepper
- butter
- black pepper freshly ground
Instructions
- Soak the peas overnight in water.
- Rinse the peas and discard water.
- Place a couple of tablespoons of butter in a large heavy-based pot. Over a medium to high heat, soften the onion, carrot, and celery.
- After a couple of minutes, add the garlic and continue cooking.
- Add about a liter of water, the hock, bay leaves and rinsed peas. Stir and add another liter of water.
- Bring to the boil and reduce to a simmer.
- Allow to simmer for 4 hours (more liquid may be added if the contents become too dry).
- While the soup is cooking, sauté the diced cooked ham in a frying pan over a high heat with a little butter. When it starts to brown, remove from the pan and set aside.
- Pour boiling water on the fresh or frozen peas and allow to stand for 1 minute, then strain and set aside.
- Once the soup has finished cooking, allow it to cool slightly, remove the hock and bay leaves, and blend or process the soup until smooth.
- Return the blended soup to a medium heat and taste for seasoning; it will have been infused by salt from the hock.
- Add the cooked ham and peas and serve.
