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Split Pea Soup with Smoked Ham

Source of Recipe


Tom Fitzmorris






List of Ingredients



• -- Stock --
  
• 3- to 4-lb. smoked pork picnic (shoulder)
  
• 1 medium onion, cut up
  
• Stems of one bunch of parsley
  
• 1 bay leaf
  
• 8 black peppercorns
  
• 1/4 tsp thyme
  
• 1/4 tsp marjoram
  
• .
  
• -- Soup --
  
• 2 Tbsp butter
  
• 1 rib celery
  
• 1 medium onion, chopped
  
• 1 lb. split peas, washed
  
• 1/2 lb. carrots, finely chopped
  
• 2 cloves garlic, chopped
  
• 1/2 tsp Worcestershire sauce
  
• 1 tsp salt
  
• 1/2 tsp Tabasco green pepper sauce
  






Instructions



1. Put all of the stock ingredients into a stockpot with about a gallon and a half of water. Bring the pot to a light boil and hold it there for 2 to 3 hours, uncovered.
   
   
2. Sort and rinse the split peas, then put them in a bowl of water deep enough to cover by 2 inches.
   
   
3. When the ham comes easily off the bone, remove the ham and strain the stock.
   
   
4. Rinse the stockpot and wipe dry. Melt the butter and sauté the celery, onion, carrots and garlic until the onions have browned slightly. Add the Worcestershire sauce and then 1-3/4 quarts of the strained stock. Add the peas, salt and Tabasco, and bring to a simmer. Simmer, covered, for 2 hours or until the peas are tender enough to pulverize with thumb and forefinger.
   
   
5. Strain the soup and puree the solids in a food processor, then add it back to the broth. Shred as much ham as you'd like in your soup and add it. Adjust seasonings and serve hot.
   
   NOTE: Reserve the rest of the ham and stock (you can reduce the stock to make it easier to store) for other purposes (jambalaya or pasta dishes, for example).