It’s me – hi!
If you just follow me on here, you’d think I haven’t cooked in April. I’m still cooking a lot, and mostly posting on Instagram, but I do like this little corner of the internet that I can post the things I’m really excited about.
I’ve really been in to soups lately, which normally I don’t love soups, but this season is officially soup season. I’ve made some lentil soups, potato leek soup, and this split pea soup which is incredible.
I hope you make it, I hope to post more but will be kind to myself on the posting schedule, and if you want to stay updated in a more timely manner, follow me on instagram @measuretwicebakeonce
Split Pea & Ham Soup
Ingredients
3 tablespoons vegetable oil
1 medium yellow onion, diced
4-5 celery ribs, diced
3-4 large carrots, diced
4-6 cloves of garlic, minced
16 oz bag dried split peas
2 bay leaves
6 sprigs fresh thyme
2 sprigs fresh sage
4 sprigs fresh rosemary
1 ham shank
10-12 cups chicken stock, low sodium preferred
Salt and Pepper, to taste
Instructions
In a large (5 quart or larger) dutch oven over medium heat, add in the 3 tablespoons or so of vegetable oil. One hot and easily glides across the bottom of the pan, add in the diced onion, carrots, and celery, sautéing until the onion starts to become translucent and vegetables soften, about 5 minutes. Add in the 4-6 cloves of minced garlic and sauté for another minute or two until fragrant but not taking on any color.
Add in the bag of dried split peas, 2 bays leaves, 6 sprigs of thyme, 2 sprigs of sage, and 4 springs of rosemary. Place the ham shank in the middle and nestle in so it’s surrounded by the vegetables. Pour in 10 cups of the stock. Bring to a boil, then cover and simmer for an hour.
Remove the lid and carefully take out the ham shank and place it on a cutting board. Remove the meat from the bone and dice it up. Set aside.
If the vegetables are soft, turn off the heat and remove the bay leaves and herbs. Use an immersion blend to smooth out the soup. If you don’t have an immersion blender, carefully transfer the contents of the dutch oven to a blender and blend until smooth. Return to dutch oven.
Add the diced ham to the soup, stirring to combine. Season to taste with salt and pepper. Serve immediately and top with homemade croutons or crackers.
Store in an airtight container for up to one week in the fridge.
Happy Eating!
Kelly
