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Sunday, 15 June 2014

Split Pea and Ham Soup

Recipe Title: Split Pea and Ham Soup

By: Miriam Borys

Servings:  5-6 

1 recipe ham stock (see recipe below)
rinse split peas well first 
saute vegetables first in olive oil

full of delicious vegetables - side view

finished soup
3 tbsp. olive oil
2 large onions - peeled and diced
1 zucchini (tasty but not necessary if you don’t have this in the house)
4 carrots - peeled and cut into thin rounds
3 cups green split peas (these do not have to soak overnight but they need to be rinsed well 3 times to remove the impurities, once rinsed I soak these peas in warm water while I am dicing up my vegetables)
2 cups ham pieces if available (ham cut up into small chunks) 

Heat up the soup pot and add oil.
Sauté onions on medium heat, add zucchini if using and sauté until transparent (just cooked)
Add diced ham, carrots, split peas and stock to the sautéed onions.
Allow to come up to the boil and reduce the heat to medium and simmer for approximately 45 minutes until the peas have dissolved and the soup is thickened. Stir regularly as the peas (starch) will burn on the bottom.
Add salt and pepper to taste and serve.
Serve hot with fresh bread or your families favourites crackers.

How to make ham bone soup stock from scratch.
After my family enjoys a ham dinner I always save the bone(s) and if not used immediately I freeze it to make stock later on. 
Today I took the ham bone and ham scraps out of the freezer saving the ham scraps for the soup part.
Put the following in a large soup pot ( I use a 10L stainless steel pot):
finish ham stock

-ham bone
-cold water to cover bones (approx. 6 Litres)
- washed vegetables from the fridge that are old and wilted (this included a day old salad, one old corn cob, wilted celery, wilted green and red onion, wilted cucumber, carrots & zucchini. - all these vegetables are still edible but not perfect for a salad or a vegetable plate)
bay leaf (if available)
bring up to the boil and simmer for a long as you have before you make the soup. Today my stock simmered away for 3 hours. Keep in mind that the stock will reduce and will be become more concentrated after this amount of time. That is why I start out with so much water.
strain through a wire mess strainer saving the delicious ham stock  and discarding the used vegetables.

Chef Miriam Borys, B.Ed., MA.
Recipe Blog: 'Cooking Uncovered':
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