Post by chipperhiker on Apr 25, 2020 0:40:14 GMT -5
I took the liberty of copying droppedstitch's recipe from the beef, pork, lamb thread that focused on the spiral ham preparation, and putting it here so the soup recipe it is easier to find.
The original:
The real reason I’m posting: Pea soup! My sister purchased three spiral hams just so I could make this soup. This is basically Bon Appetit’s split pea soup. The leeks and fresh thyme really make it, in my opinion. I made a double batch last time, and attempted half in the thermowell 20 minutes gas+2 hours. The peas were still pretty hard, so I finished it on the stove top. Still delicious, and I know to add more heat for next time!
INGREDIENTS
2 tablespoons olive oil
1 medium onion, chopped
2 medium leeks, white and pale-green parts only, chopped
2 celery stalks, chopped
2 carrots, chopped
4 garlic cloves, chopped
Kosher salt and freshly ground black pepper
2 Yukon Gold potatoes, unpeeled, cut into small pieces
1 cup chopped leftover ham (or more)
1 ham bone
6 sprigs thyme
2 bay leaves
2 cups green split peas
Red pepper flakes to taste
2 tablespoons Worcestershire sauce
Sour cream and croutons (for serving; optional)
RECIPE PREPARATION
Heat oil in a large pot over medium heat. Add onion, leeks, celery, and garlic; season with salt and pepper and cook, stirring occasionally, until vegetables are soft, 10–12 minutes. Add potatoes and ham. Cook, stirring occasionally, until potatoes are just softened, 8–10 minutes. Add ham bone, thyme sprigs, bay leaves, and split peas and add water to cover. Bring to a boil, reduce heat, and simmer, uncovered, until peas are very soft and falling apart, 1½–2 hours.
Remove ham bone (along with any meat that is still attached), thyme sprigs, and bay leaves from soup. Add Worcestershire sauce; season with salt and pepper.
The original:
The real reason I’m posting: Pea soup! My sister purchased three spiral hams just so I could make this soup. This is basically Bon Appetit’s split pea soup. The leeks and fresh thyme really make it, in my opinion. I made a double batch last time, and attempted half in the thermowell 20 minutes gas+2 hours. The peas were still pretty hard, so I finished it on the stove top. Still delicious, and I know to add more heat for next time!
INGREDIENTS
2 tablespoons olive oil
1 medium onion, chopped
2 medium leeks, white and pale-green parts only, chopped
2 celery stalks, chopped
2 carrots, chopped
4 garlic cloves, chopped
Kosher salt and freshly ground black pepper
2 Yukon Gold potatoes, unpeeled, cut into small pieces
1 cup chopped leftover ham (or more)
1 ham bone
6 sprigs thyme
2 bay leaves
2 cups green split peas
Red pepper flakes to taste
2 tablespoons Worcestershire sauce
Sour cream and croutons (for serving; optional)
RECIPE PREPARATION
Heat oil in a large pot over medium heat. Add onion, leeks, celery, and garlic; season with salt and pepper and cook, stirring occasionally, until vegetables are soft, 10–12 minutes. Add potatoes and ham. Cook, stirring occasionally, until potatoes are just softened, 8–10 minutes. Add ham bone, thyme sprigs, bay leaves, and split peas and add water to cover. Bring to a boil, reduce heat, and simmer, uncovered, until peas are very soft and falling apart, 1½–2 hours.
Remove ham bone (along with any meat that is still attached), thyme sprigs, and bay leaves from soup. Add Worcestershire sauce; season with salt and pepper.