HAM AND SPLIT PEA SOUP

HAM AND SPLIT PEA SOUP image

Yield 6 servings

Number Of Ingredients 13

1 piece (about 2.5 lbs) smoked bone in picnic ham (I often just use ham shank or ham steak - it's still great)
4 bay leaves
1 lb split peas rinsed and picked through
1 tsp dried thyme
2 tbsp olive oil
2 med onions, chopped med
2 med carrots, chopped med
2 med celery stalks, chopped med
1 tbsp butter (optional)
2 med garlic cloves, minced
3 small new potatoes scrubbed and med. diced
ground black pepper
balsamic vinegar

Steps:

1. Bring 3 quarts of water, ham, bay leaves to a boil, overd med high heat in large soup kettle. Reduce heat ot low and simmer until meat is tender and pulls away from the bone (2-2.5 hours). Remove ham meat and bone from broth; add split peas and thyme and simmer until peas are tender and dissolved (45 min - 1 hour). Meanwhile, when ham is cooled enough to handle, shred meat into bite sized pieces and set aside. Discard rind and bone. 2. While ham is simmering, heat oil in large skillet over high heat until shimmering. Add onions, carrots and celery; saute, stiring frequently until most of the liquid evaporates and veggies begin to brown; 5-6 minutes. Reduce heat to low; add butter, garlic, and sugar. Cook veggies, stirring frequently, until deeply browned; 30-35 min, set aside. 3. Add sauteed veggies, potatoes, and shredded ham to soup; simmer until potatoes are tender and peas dissolve adn thicken soup to the consistency of light cream (about 20 min more). Season with black pepper. Ladle soup into bowls, sprinkle with red onion (optional)and pass vinegar (optional)