I recently made up a batch of this soup and it came out wonderfully well. I was impressed with the flavours. It's slightly different from your average split pea recipe, but quite flavourful and the smell is wonderful.
Split Pea Soup Recipe
2 cups dried split peas
4 cups water
4 cups chicken stock
3 large garlic cloves, finely chopped
3 large carrots, finely chopped
3 stalks celery, finely chopped
1 ½ tablespoons celery leaf (fresh), diced
3 medium-large potatoes, peeled and cubed (1/2” cubes)
1 bay leaf
1 large red onion, finely chopped
1 ham bone
1/4 cup dry red wine
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
1/4 teaspoon dried rosemary
1/4 teaspoon dried sage
2 cup ham, cubed (1/2” cubes)
Salt and pepper to taste
1. In a soup pot, combine the split peas, water, chicken stock, garlic, carrots, celery, celery leaf, potato, bay leaf, onion, ham bone and bring to a boil. Reduce to simmering, cover and cook until split peas are completely soft and become mushy (approximately 60 minutes)
2. Remove the ham bone, add wine, dried herbs and ham. Allow to simmer 30 additional minutes. Salt and pepper to taste.
I prepared the ham a day before, following this recipe:
Slow Cooker Ham
1 (8 pound) bone-in ham
20 whole cloves
3 cups apple cider, or as needed
1 cup brown sugar
1 cup maple syrup
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons ground ginger
2 teaspoons ground cloves
1 teaspoon vanilla extract
1 orange's zest
1.) Press whole cloves into the ham so they are evenly distributed. Placing them in a, roughly, two inch grid. Place the ham in a slow cooker. Pour in apple cider until only about 2 inches of ham is above the surface. Remove the Ham and set aside until you've mixed your seasoning into the cider. Season the apple cider with cinnamon, nutmeg, ginger, ground cloves and vanilla. Add the orange zest to the pot. Stir. Add the Ham back into into the seasoned cider. Pour the maple syrup over the ham
2.) Cover and set to Low for three hours, then let it continue to cook on the Keep Warm setting for 3 hours. Baste the two inches of ham that protrudes from the apple cider every half hour to keep it moist.
This will result in a ham that is quite flavourful and moist, right down to the bone. It sounds like far too much clove, but the flavour balances quite well.
Last edited by Euda; 01-14-2012 at 03:04 PM.
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