Creamy Tomato Soup
Cozy Up With a Bowl of Classic Split Pea Soup with Smoky Ham
Is there anything more comforting on a chilly evening than a hearty bowl of soup? Today, we’re sharing a recipe for a timeless classic: Split Pea Soup with Smoky Ham. This isn’t just any split pea soup; the addition of a meaty ham bone, smoked ham hocks, and diced ham creates a depth of flavor that will have everyone asking for seconds. It’s the perfect blend of smoky, savory, and utterly satisfying.
This recipe is a wonderful way to use up leftover ham bones after a holiday meal, but it’s delicious enough to make any time of year. The soup simmers slowly, allowing the flavors to meld together beautifully. We’ve included a touch of dry sherry and heavy cream for a luxurious finish, but feel free to adjust these to your liking.
What makes this Split Pea Soup special?
- Layered Ham Flavor: Using a ham bone and hocks delivers an intensely smoky and savory base. The diced ham adds even more texture and flavor.
- Creamy Texture: The natural starch from the split peas creates a wonderfully thick and creamy soup. A swirl of heavy cream elevates it to the next level.
- Easy to Customize: Adjust the seasoning, sherry, and cream to suit your preferences. You can also add other vegetables like potatoes or parsnips.
Tips for the Best Split Pea Soup:
- Rinse the Peas: Rinsing the dried split peas removes any dust or debris.
- Low and Slow: Simmering the soup for the full 45-60 minutes allows the peas to break down and create a creamy texture.
- Don’t Skip the Sherry: The dry sherry adds a subtle complexity that complements the smoky ham.
- Adjust the Consistency: Use an immersion blender or regular blender to achieve your desired consistency. Some people prefer a chunkier soup, while others prefer a smoother one.
Frequently Asked Questions:
Q: Can I use a different type of ham?
A: Yes, you can! Smoked ham is ideal, but any flavorful ham will work. Just adjust the seasoning accordingly.
Q: Can I make this soup in a slow cooker?
A: Absolutely! Combine all the ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Q: Can I freeze this soup?
A: Yes, this soup freezes beautifully. Let it cool completely before transferring it to airtight containers.
Q: Is this soup gluten-free?
A: Yes, this recipe is naturally gluten-free.
Q: What can I serve with Split Pea Soup?
A: Crusty bread for dipping is a classic pairing. You could also serve it with a side salad or grilled cheese sandwiches.
We hope you enjoy this comforting and flavorful Split Pea Soup with Smoky Ham! It’s a recipe that’s sure to become a family favorite.
Split Pea Soup with Smoky Ham
Ingredients
- 1 pound dried split peas rinsed
- 1 large meaty ham bone
- 2 smoked ham hocks
- 1 cup diced smoked ham
- 4 cups chicken broth
- 1 bay leaf
- 1 large onion chopped
- 2 large carrots peeled and finely diced
- 1 large celery stalk chopped
- 2 garlic cloves chopped
- 2 tablespoons fresh thyme or 1 teaspoon dried
- 1/4 cup dry sherry
- 2 tablespoons butter
- 1/4 cup heavy cream
Instructions
- Combine split peas, ham bone or hocks, and broth in a large pot. Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until peas are tender.
- Remove ham bone or hocks and set aside to cool. Shred any meat from the bone and set aside.
- In a separate pan, melt butter and sauté onion and carrots until softened. Add to the soup.
- Remove bay leaf. Using an immersion blender or regular blender, partially blend the soup to desired consistency.
- Stir in sherry, thyme, and heavy cream. Season with salt and pepper to taste.
- Add shredded ham to the soup and heat through.
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