Split Pea and Ham Soup
A Red Cork Bistro favorite.
- 3 cup Split Peas
- 1.5 lbs Ham
- 2.5 cup Onion
- 2 cup Carrot
- 2 cup Celery
- 1 tbs Granulated Onion
- 4 Bay Leaf
- 1 tsp Celery Salt
- 1 tbs Tarragon
- 1 tbs White Vinegar
- Salt and Pepper to taste
- Boil split peas in two different pots (1 pot with 2 cups peas and 3 cup water and the other pot with 1 cup peas and
- 2 cups of water) adding a pinch of salt and pepper to both.
- You will need to add more water as peas boil, when adding water make sure and cover peas fully.
- Medium diced carrots, celery, onions and ham. Set aside vegetables.
- Sauté ham in soup pot on medium high heat, till ham is caramelized (do not burn ham! Lower heat if necessary will take about 4 to 5 minutes).
- Once ham is caramelized add carrots celery and onions sauté for about five minutes on medium to high heat.
- Stir frequently and add a pinch of salt and pepper.
- Check the liquid levels on your two pots of split peas!! If split peas are not at desired tenderness add more water and continue to boil.
- Set pot with ham and vegetables aside until split peas are at desired tenderness.
- Once split peas reach desired tenderness combine the pot with 2 cups of split peas (with liquid) and one and a half quarts of hot water in with the ham and vegetables. Bring to a boil, once at a boil add seasonings and stir.
- Boil for a couple of minutes, Split peas should be dissolving at this point. Add remainder of split peas (with liquid) to the pot as well as vinegar and a pinch of salt and pepper. Simmer for about 3 to 4 minutes or until split peas are desired tenderness.
- Add more salt and pepper as desired.