Equipment
* optional
Ingredients
Aromatic Base
- 30 g unsalted butter
- 1 yellow onion, finely diced
- 2 carrot, finely diced
- 2 celery, finely diced
- 2 garlic, minced
Soup Body
- 300 g dried green split peas, rinsed and picked over for stones
- 1200 ml chicken stock, hot
- 1 bay leaf, whole
- 3 fresh thyme, sprigs
Finish and Seasoning
- 250 g cooked thick-cut ham, diced into 1cm cubes
- black pepper, freshly ground
- kosher salt
Nutrition (per serving)
Method
Melt the butter in a Dutch oven over medium heat. Add the diced onion, carrot, and celery. Cook until the vegetables are softened and translucent but not browned.
Add the minced garlic to the pot and stir constantly until fragrant, being careful not to let it burn.
Pour in the hot chicken stock. Add the rinsed split peas, bay leaf, and fresh thyme sprigs. Increase the heat to bring the mixture to a rolling boil.
Reduce the heat to low, cover the Dutch oven slightly ajar, and let it simmer gently. Stir occasionally to prevent the peas from sticking to the bottom.
Remove and discard the bay leaf and bare thyme stems. If a smoother texture is desired, use an immersion blender to partially puree the soup, leaving some texture.
Stir the diced cooked ham into the soup. Allow it to simmer gently to heat the pork all the way through.
Taste the soup and generously season with freshly ground black pepper. Only add salt if necessary, as the ham and stock often provide enough sodium.
Chef's Notes
- While modern split peas do not require overnight soaking, giving them a quick rinse in a fine mesh sieve helps remove excess starch and dust.
- If you have a leftover ham bone from a Sunday roast, add it to the pot during step 3. The marrow and connective tissue will provide an incredible depth of flavor and a silky mouthfeel.
- Do not add any acidic ingredients like lemon juice or tomatoes until the peas are completely soft. Acid hardens the exterior of legumes and permanently halts the cooking process.
- The soup will thicken considerably as it cools. When reheating the next day, you will almost certainly need to add a splash of water or stock to loosen it up.
Storage
Refrigerator: 4 days — Soup will thicken significantly in the fridge. Stir well when reheating.
Freezer: 3 months — Freeze in individual airtight containers. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stove over medium-low heat, adding a splash of water or stock to loosen the consistency.
