90 minutes
This hearty Ham and Pea Soup combines the smokiness of ham with the earthiness of split peas, creating a warm and comforting dish. It's simple to prepare and perfect for any home cook looking for a satisfying meal on a chilly day.
Split Peas, rinsed and sorted
cups
tablespoons
Ham, diced
cups
Onion, diced
cups
Garlic, minced
cloves
Fresh Thyme, chopped
teaspoons
Oregano, chopped
teaspoons
Chives, chopped for garnish
tablespoons
Mustard
teaspoons
cups
Crème Fraîche
tablespoons
1. Prep
Rinse 1 cup of split peas under cold water until the water runs clear. Sort through the peas to remove any stones or debris. Dice the ham, onion, and mince the garlic. Chop the fresh thyme, oregano, and chives, setting aside the chives for garnish.
2. Sweat Aromatics
In a large pot over medium heat, add 1 tablespoon of olive oil. Once hot, add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to let it brown to avoid bitterness. Add a small pinch of salt.
3. Caramelize Paste
Add the teaspoon of mustard to the pot and cook for 1-2 minutes, stirring frequently, to develop the flavors.
4. Add Cooking Liquid
Add the rinsed split peas, chopped thyme, and oregano to the pot, stirring to combine with the aromatics. Pour in the 4 cups of chicken stock. Bring to a boil, then reduce the heat and simmer, partially covered, stirring occasionally, for about 1 hour or until the split peas are tender. Add the diced ham and continue to cook for another 10 minutes.
5. Finishing Ingredients
Once the split peas are tender and the soup has thickened, remove from heat. Taste and adjust seasoning as needed, keeping in mind the ham will contribute saltiness. Stir in the 2 tablespoons of crème fraîche until well combined. Ladle the soup into bowls and garnish with the chopped chives.
Opt for a high-quality, bone-in smoked ham hock or leftover ham bone with some meat still attached. The bone will impart a richer flavor and more gelatin to the broth, giving the soup a better mouthfeel and depth.
Make your broth from scratch using leftover ham bones for a more flavorful and less salty stock than most store-bought versions.
Keep the soup at a gentle simmer to prevent peas from breaking down too rapidly and maintain a clear broth.
Properly sweat onions, celery, carrots, or other aromatics over medium-low heat without browning them, to build a sweet and savory foundation for your soup.
Consider using a combination of fresh or frozen green peas and dried split peas for a more complex texture and taste.
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