SPLIT PEA AND HAM SOUP- COOK'S ILLUSTRATED

SPLIT PEA AND HAM SOUP- COOK'S ILLUSTRATED image

Yield 6-8

Number Of Ingredients 11

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2 T unsalted butter
1 lg onion, chopped
2 medium garlic cloves, minced
7 C water
1 ham steak (1 lb.), skin removed, quartered
3 slices thick cut bacon (4 oz.)
1 lb. split peas, picked and rinsed
2 sprigs thyme
2 bay leaves
2 medium carrots, peeled, cut into 1/2" pieces
1 medium celery rib, cut into 1/2" pieces

Steps:

1. Heat butter in lg Dutch oven over medium-high heat. When foaming subsides, add onion and 1/2 teaspoon salt; cook, stirring frequently, until softened, about 3-4 min. Add garlic and cook until fragrant, about 30 sec. Add water, ham steak, bacon, peas, thyme, and bay leaves. Increase heat to high and bring to simmer, stirring frequently to keep peas from sticking to bottom. Reduce heat to low, cover, and simmer until peas are tender but not falling apart, about 45 min. 2. Remove ham steak, cover with foil or plastic wrap 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 min. longer. 3. When cool enough to handle, shred ham into small bite-size pieces with two forks. Remove and discard thyme sprigs, bay leaves, and bacon slices. Stir ham back into soup and return to simmer. Season to taste with salt and pepper; serve.