Split Pea with Ham Soup

Total Time:
1 hr 15 min
Prep:
15 min
Cook:
1 hr

Yield:
6 servings
Level:
Easy

Ingredients
  • 1 pound green split peas, picked over, rinsed and drained
  • 2 large smoked ham hocks
  • 1 large carrot, roughly chopped
  • 1 stalk celery, roughly chopped
  • 1 large onion, roughly chopped
  • 10 sprigs fresh parsley
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 6 cups low-sodium chicken broth or stock, water or a combination of both
  • Kosher salt and freshly ground black pepper
  • Simple Salad, for serving, recipe follows
  • Simple Salad:
  • 8 to 12 large handfuls prewashed baby mixed greens (about 1 pound)
  • Extra-virgin olive oil
  • Vinegar (balsamic, white or red wine, or cider - just not white distilled)
  • Kosher salt and freshly ground black pepper
  • Copyright 2001 Television Food Network, G.P. All rights reserved.
Directions

Combine the peas, hocks, carrots, celery and onions in a large soup pot or Dutch oven. Tie the parsley, thyme and bay leaf together with kitchen string. Add the herb bundle, stock and 1 teaspoon salt. Bring to a boil over high heat. Lower the heat to a simmer; cover and cook until the peas are tender, 50 minutes to 1 hour.

Remove the pot from the heat, and remove the hocks to a bowl to cool. Remove the meat from the hocks, discarding the bones, fat and skin. Cut the meat into cubes. Remove the herb bundle from the soup and discard.

Puree the soup with an immersion blender or in batches in a blender to desired consistency. Heat the soup to a simmer with the meat and season with salt and pepper. Serve in heated bowls. Serve with the Simple Salad.

Caution: When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.

Simple Salad:

Although the salad is prewashed, still give it a soak in a big bowl of cold water for about 5 minutes. Lift the salad out of the water, so any grit is left in the bowl. Put it in a salad spinner; don't pack it in or the greens will get bruised. Spin dry. If you don't have a spinner, lay on a clean towel and gently pat dry.

Put the greens in a big bowl. Drizzle 3 tablespoons (a regular soupspoon is fine - you don't need the measuring type) of olive oil over the greens. Drizzle with 1 tablespoon vinegar. Sprinkle with salt and pepper. Using tongs or 2 forks, toss just enough so that all the greens are lightly dressed. Transfer to 4 salad plates and serve immediately.

From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.

Cook's Note: What can go wrong here? If the greens are wilted and gloppy, there's probably too much dressing. Add an extra handful of greens and re-toss.


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