Sunday 3 April 2016

Yellow Split Pea Soup with Ham

Easter leftovers are always a great excuse to throw everything into a pot and make delicious lunches for the rest of the week to let your taste buds reminisce about the big feast.  This soup is hearty, nutritious and the perfect way to extract all that smokey flavour from that leftover ham bone.

Ingredients
8 cups of water
1 ham bone
2 cups of dried yellow split peas, rinsed and drained
3 carrots, peeled and diced
3 celery ribs chopped
2 onions chopped
1 bay leaf
2-3 sprigs of fresh thyme
2 chicken bouillon cubes
salt and pepper to taste

Directions
1.  Place water, rinsed split peas, ham bone, carrots, onion, celery, thyme, bay leaf, bullion cubes, salt and pepper into a large pot. Bring to a boil and skim off any foam with a spoon. Reduce heat, place a lid on the pot slightly ajar to allow for some evaporation. Simmer, stirring occasionally, until peas are tender and soup is thick, about 2 hours.

2. Remove bay leaf and ham bone and strip the remaining meat from the bone. Using an immersion blender, ( or you could add the soup to a regular blender ) and puree until smooth. Add ham to your smooth mixture and enjoy. I also added a few pieces of leftover ham that I diced up to make it extra hammy.


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