Split Green Pea Soup with Ham. The Holidays are over but I still have some glazed ham in my refrigerator from New Year’s Eve.
That ham was the best we have had in the last couple of years and I didn’t want to waste it.
My first choice was this green pea soup, a crowd pleaser (and I still have a crowd to please at home), full of flavor and color too. This is the perfect earthy, fulfilling winter soup.
I hope you like my recipe.
Split Green Pea Soup with Ham
This hearty, comforting split green pea soup with ham is the perfect recipe for cold days and also a good way to use the leftover ham from the holidays or Easter lunch.
Servings: 8
Ingredients
- 1 pound split green peas
- 2 liters of water
- 2 Tablespoons butter
- 1 cup onion finely chopped
- 2 garlic cloves minced
- 1 ½ cups cooked ham diced
- 2 celery stalks finely chopped
- 1 cup carrot diced
- 4 parsley sprigs
- 2 bay leaves
- Coarse sea salt
- White pepper freshly ground
Instructions
- In a pot over medium heat add water and peas and cook for 20 minutes.
- In a skillet over medium heat melt the butter and sauté the onion and garlic until wilted, about 5 minutes.
- Add the ham and sauté, stirring constantly, for about 3 minutes.
- Add celery and sauté another 3 minutes.
- Take two cups of the water where the peas are being cooked and add it to the vegetable ham mixtures and cook over low heat for 5 minutes.
- Add the vegetables ham mixture to the soup.
- Season with salt and pepper and cook over low heat until the peas are soft, about 25 minutes more.
- Discard the parsley and bay leaves.
- Serve hot.
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Soy una escritora que cocina o una cocinera que escribe: el orden de los factores de no altera el producto. Desde 2010 hice de SAVOIR FAIRE el lugar donde convergen mis dos pasiones y ahora desarrollo recetas profesionalmente y trabajo como estratega y creadora de contenidos digitales, incluyendo la producción de videos de cocina. Disfruta mis recetas.
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