Ham and Pea Soup

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.