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Smoked ham and pea soup

  • 25 g Unsalted Butter
  • 250 g Smoked Ham, skinned, chopped
  • 100 g Carrots, minced
  • 100 g Celery, minced
  • 100 g Onions, minced
  • 2 Garlic Cloves, minced
  • 1/2 t Medium-Grain Salt
  • 3 T White Wheat Flour
  • Spices
    • 1 Bay Leaf
    • 1/2 t Black Peppercorns, ground
    • 1/2 t Dried Cayenne Pepper, ground
    • 1/2 t Sage Leaves, chopped
    • 1/2 t Thyme Leaves, chopped
  • 200 g Dry Green Split Peas
  • 750 g Chicken Stock
  • 2 t White Vinegar (optional)
  • For Serving
  1. Cook ham. Melt butter in stockpan over medium heat. Cook smoked ham 10-15 minutes until browned. Remove from heat and set aside; be careful to leave butter in stockpot.
  2. Sweat base. Add carrots, celery, onion, garlic, and salt. Stir to coat evenly. Sweat 10 minutes, stirring occasionally.
  3. Thicken and season. Stir in flour and spices. Cook 2 minutes to brown roux slightly. Stir in peas.
  4. Simmer. Stir in stock. Bring to boil, reduce heat, and simmer 60 minutes, uncovered. Remove bay leaf before blending.
  5. Blend soup with immersion blender until smooth.
  6. Rest. Stir in ham and vinegar. Rest 10 minutes, covered.