Split Pea and Ham Soup
Ingredients
2 tablespoons unsalted butter
1 large onion, chopped fine
Salt and Pepper
2 garlic cloves, minced
7 cups water
1 pound ham steak, rind removed, cut into quarters
1 pound (21/4 cups) green split peas, picked over and rinsed
3 slices thick-cut bacon
2 sprigs fresh thyme
2 bay leaves
2 carrots, peeled and cut into 1/2 inch pieces
1 celery rib, cut into 1/2 inch pieces
1 recipe Buttery Croutons (recipe follows)
Instructions
Melt butter in a Dutch oven over medium-high heat.
Add onion and 1/2 teaspoon salt and cook, stirring frequently, until softened, about 3-5 minutes.
Add garlic and cook until fragrant, about 30 seconds.
Add water, ham steak, peas, bacon, thyme and bay leaves. Increase heat to high and bring to a simmer, stirring frequently so the peas don't stick to the bottom.
Reduce heat to low, cover and simmer until peas are tender but not falling apart, about 45 minutes.
Remove ham steak, cover with aluminum foil to prevent drying out, and set aside.
Stir in carrots and celery; continue to simmer, covered, until vegetables are tender and peas have almost completely broken down, about 30 minutes longer.
When cool enough to handle, shred ham into bite-size pieces with 2 forks. Remove and discard thyme sprigs, bay leaves, and bacon slices. Stir ham into soup and return to simmer. Season with salt and pepper to taste. Sprinkle with croutons and serve.
Buttery Croutons Ingredients
3 tablespoons unsalted butter
1 tablespoon olive oil
3 slices hearty white sandwich bread, cut into 1/2 inch pieces
Salt
Croutons Instructions
Heat butter and oil in 12-inch skillet over medium heat.
When butter has melted, add bread cubes and cook, stirring frequently, until golden brown, about 10 minutes.
Transfer croutons to paper towel-lined plate and season with salt to taste.
What I'd Do Different Next Time
I'm not a fan of super-hot, but I do like a bit of punch, especially to help offset the sweetness of the peas and carrots. I like adding a couple drops of hot sauce to my pea soup.
