Velvety and rich, this split pea soup gets lots of flavor from the chunks of smoked ham and musky bay leaf. A generous squeeze of lemon brightens up the homemade soup. The recipe is simple and makes a lot, but the soup freezes well if you’re not feeding a lot of people. Check the expiration date on the package of split peas before you buy them, to make sure they are fresh and cook quickly and evenly.
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Storage: Refrigerate for up to 4 days or freeze for up to 3 months. (The soup may thicken considerably as it sits. If this happens, add additional stock or water while reheating. The soup may separate when thawing; stir it before to warm it up.)
Ingredients
Servings: 4–5 (makes 8 to 10 cups)
Directions
Active: 25 minutes
|Total: 1 hour 10 minutes
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Step 1
In a large, heavy-bottomed saucepan or Dutch oven over medium-high heat, heat the oil until shimmering. Carefully add the ham, watching for splashing, adjusting the heat if necessary, and cook, stirring occasionally, until browned, about 4 minutes. Using a slotted spoon, transfer the ham to a bowl.
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2nd step
Add the onion, carrot and garlic to the pan with a large pinch of salt and a few grinds of pepper. Cook, stirring occasionally, letting vegetables soften, about 5 minutes. If the pot seems dry, add a little extra water or oil.
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Step 3
Stir in about 1 cup of broth and, using a spoon or spatula, scrape up any browned bits from the bottom of the pan. Increase the heat and add the remaining stock, split peas, bay leaves and another pinch of salt. Bring the soup to a boil, stir well, then reduce the heat to maintain a brisk boil. Partially cover the pot and let the soup cook, stirring occasionally to avoid burning, until the peas are so tender they are almost melted, 40 to 45 minutes. Remove from fire. Remove and discard the bay leaves.
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Step 4
If you like your soup chunky: Add the reserved ham.
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Step 5
If you like your soup smooth: Use an immersion blender to puree it partially or completely. (Or, you can puree the soup in batches in a blender: be careful not to fill it more than halfway, and be sure to remove the center ring from the lid and hold a kitchen towel over the lid while you mix to avoid splashing. ) Incorporate the reserved ham.
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Step 6
Return the pan to a low heat to reheat the soup. If the soup is thicker than you would like, add more broth. Taste and adjust seasonings if necessary. Just before serving, stir in the lemon juice.
Replacements
Instead of split peas >> make it with split yellow or red lentils. Cooking time may vary.
You don’t eat ham? >> Saute it and add a pinch of smoked paprika to the onions while cooking.
If you don’t like bay leaves >> try it with thyme or dill.
