Posts tagged soup

Split Pea Soup

My daughter LOVES split pea soup. She knew that Easter was near and we’d have a large chunk of ham sent home from Grammy’s house, so she started asking for this soup to be made about a week before the actual holiday. Yeah, my 5-year old twins are strange. My daughter adores this soup, and my son prefers salads over french fries.

This will be dinner tomorrow night:


The package of dried peas that I bought had this packet of “ham flavor” in it. We ignored it.


Split Pea Soup with Ham
Adapted from Mark Bittman’s, “How to Cook Everything”

Makes 8 servings
Time: about 4 1/2 hours (1 1/2 hours, if not making stock)

3 cups green split peas, washed and picked over
10 cups ham stock, or water
1 cup minced ham (We picked the ham bone clean after we made the stock, and then added more from the leftovers that were sent home.)
salt and freshly ground pepper to taste

Prepare Stock.

Cook minced ham in a large, deep pot with 1/2 cup stock or water, adding 1/2 cup stock or water every 5 minutes as it cooks down. Cook until crisp, about 20 minutes on medium-high heat. Remove the meat and set aside.

Combine the peas and the stock and bring to a boil over medium-high heat. Turn the heat to low, cover partially, and cook, stirring occasionally, until the peas are very, very soft, about 45 minutes to 1 hour.

Mash the mixture with a fork, or potato masher, or put through a food mill or strainer, or puree it carefully in a blender. We used our KitchenAid Hand Blender. (You may prepare the soup in advance up to this point. Cover, refrigerate for up to 2 days, and reheat before proceeding.) Reheat, adding more stock or water if necessary to achieve the consistency you like. Season to taste and garnish with ham.


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