{Split Pea & Ham Soup}

Just like with Thanksgiving and turkey I think it's always good to have an arsenal of "leftover" recipes for the big meal you make on holidays.  For those of you making a ham on Christmas (or anytime for that matter) I've got two versions of this recipe for you based on how much time you have.  One version uses the ham bone to add in some extra flavor and is great if you're spending the day at home and want the house to smell like home cooking all day!


{Slow Going Split Pea & Ham Soup}
from Molly Stephens
 
For the Broth:

• 1 ham bone
• 8 c. water
• 2 bay leaves
• 1 tsp. dried oregano
• 1 tsp. dried sage
• 1 tsp. dried thyme
• 1 tsp. whole black peppercorns
• 2 garlic cloves, peeled and smashed
• 1 onion, peeled and quartered
• 2 carrots cut into large pieces
• Salt & pepper

Bring everything to a boil in a large stock pot.  Stir and reduce to a simmer.  Simmer away for about 3 hours uncovered.  Strain and reserve the ham broth.  Discard the ham bone, carrots, onions, garlic, and spices.

Ham Broth

For the Soup:

• 1 tbsp. olive oil
• 1 tbsp. butter
• 1 onion, chopped
• 2 carrots, chopped
• 2 c. ham, chopped
• 1 lb split peas, checked and rinsed
• 1 tsp. dried thyme
• 1 tsp. dried oregano
• Salt & pepper to taste

Melt the oil and butter in a large soup pot over medium heat.  Add the carrots, onions, and dried herbs.

Saute for 5 minutes until onions are soft.  Add the ham and turn the heat up to high.  Stir until you hear the ham sizzling.  Add in the reserved ham stock and the peas.  Bring to a boil.  Reduce to a simmer and cover.  Simmer for 45-60 minutes until the peas are soft and breaking down.  Remove about 3 ladles full of soup to a mixing bowl.  Use a hand blender to puree the soup. 

Hand Blender

 Add soup puree back to the pot and stir.  Add salt & pepper to taste.  Serve!

So yummy!

*If you don't have a hand blender you can do this in a regular blender but blend in small batches and always be careful with hot liquids in a blender!*


{Speedy Split Pea & Ham Soup}
from Molly Stephens

• 1 tbsp. olive oil
• 1 tbsp. butter
  
• 1 onion, chopped
• 2 carrots, chopped
• 2 c. ham, chopped
• 1 lb split peas, checked and rinsed
• 1 tsp. dried thyme
• 1 tsp. dried oregano
• 8 c. stock (chicken or vegetable)
• Salt & pepper to taste

Melt the oil and butter in a large soup pot over medium heat.  Add the carrots, onions, and dried herbs.  Saute for 5 minutes until onions are soft.  Add the ham and turn the heat up to high.  Stir until you hear the ham sizzling.  Add in the stock and the peas.  Bring to a boil.  Reduce to a simmer and cover.  Simmer for 45-60 minutes until the peas are soft and breaking down.  Remove about 3 ladles full of soup to a mixing bowl.  Use a hand blender to puree the soup.  Add soup puree back to the pot and stir.  Add salt & pepper to taste.  Serve!

*If you don't have a hand blender you can do this in a regular blender but blend in small batches and always be careful with hot liquids in a blender!*