If you happen to have Easter leftovers, (although if you followed our recipe that we posted last week I’d be very surprised if there is any left over!) here is a great recipe that will make sure you use every last piece of that ham!
- 2 cups split peas, rinsed
- 6 cups cold water
- ¼ cup butter
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 onion, finely chopped
- 3 garlic cloves, minced
- ½ cup flour
- 6 cups ham or vegetable stock
- 1 teaspoon sugar
- 2 teaspoons lemon juice
- 1 bay leaf
- Dash of each: parsley, thyme, marjoram &cayenne pepper
- 1 cup whole cream
- 1 cup ham, chopped
- Salt & pepper to taste
In a large pot add the split peas with 6 cups cold water; bring to a boil, then reduce heat and simmer for 1½ hours until the peas are tender. Strain and set aside.
In a soup pot, melt the butter over medium heat and then add carrot, celery, onion and garlic. Sauté until soft. Add flour and cook for 10 minutes, stirring often making sure it does not burn.
Add the broth slowly stirring constantly to avoid lumps, add split peas, sugar, lemon juice, bay leaf and all the spices. Bring to a boil, reduce heat and simmer for 10 minutes. Then add frozen peas and continue simmering for another 5 minutes.
Remove the bay leaf, then puree with a hand blender for a smooth soup or leave as is.
Add the cream and chopped ham and simmer for an additional 10-15 minutes, adjust seasoning with salt and pepper and serve.