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Split Pea Soup with Smoky Ham

Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course dinner, Entree
Cuisine American
Servings 5

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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