Description
This soup is not the Campbell’s canned split pea soup that I ate as a child. This soup is delicate and laced with umami provided by the honeybaked ham bone.
[gallery ids="2195,2197,2199,2200,2201,2205,2209,2212,2218"]Ingredients
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- 4 Tbs olive oil
- 2 cups onion, diced
- 1 cup leeks, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 2 tsp garlic, chopped
- 1/4 cup vermouth wine
- 1–pound dried green peas, washed and soaked overnight
- 6 cups vegetable broth
- 2 bay leaves
- 1 tsp fresh thyme
- Chives for garnish
- Salt and pepper to taste
- 1–pound uncured ham steak or honey baked ham, chopped
Instructions
- In a stock pot or Dutch oven, heat the olive oil over medium heat.
- Add the onions and season with salt. Cover and cook for about 8 minutes, stirring occasionally. Uncover and add the leeks. Sauté for 5 minutes.
- Add carrots and celery. Sauté for 5-7 minutes. Add garlic and cook for additional 1-2 minutes.
- Add the vermouth and cook for about 5 minutes.
- Then, add the peas, vegetable broth, and bay leaves. If you happen to have a ham bone in the refrigerator from a recently eaten honey baked ham, then add this to season the stock. Stir to combine and simmer for 30-45 minutes.
- Remove the bay leaves and ham bone. Add the thyme and season with salt and pepper.
- Puree with immersion blender or in a blender until very smooth. Garnish with chopped chives.
- If desired, sprinkle soup with chopped pieces of ham.
- Prep Time: 30 minutes (not including soaking peas overnight)
- Cook Time: 1 hour - 1 hour 30 minutes
- Category: Soups
- Cuisine: American
Keywords: split pea soup, Campbell's, soups