Split peas paired with ham is a classic cold-weather combination.
Split Pea Soup with Ham
Recipe type: Soup
- 2 cups split peas
- 2 tablespoons olive oil
- 2 yellow onions, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 2 cloves garlic, finely chopped
- 8 cups chicken stock
- ¾ lb ham
- 2 large parsley sprigs
- 2 bay leaves
- 1 teaspoon dried thyme
- salt and freshly ground pepper
- Coarsely chopped fresh flat-leaf parsley
- lemon wedges
- Pick over the split peas and discard any misshapen peas and stones.
- In a soup pot over medium heat, warm the oil. Add the onions, carrots, celery and garlic and sauté, stirring occasionally, until the vegetables are soft, about 5 minutes. Add split peas, the ham, the stock, parsley sprigs, bay leaves and thyme. Bring to a boil, reduce the heat to low, cover, and simmer gently until the peas are soft, 50 to 60 minutes.
- Remove the ham and cut it into small pieces and add back to the soup. Stir cook another 30 minutes more.
- To serve, ladle the soup into bowls and garnish with parsley and lemon wedges.