The Traveling Epicurean

Yellow Split Pea Soup

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Yellow Split Pea Soup

There’s nothing comforting than your house filling with aromas of a sweet and smoky ham simmering in chicken stock with sautéed veggies on a cold rainy day! The prep for this pea soup is done in mere minutes! The only real work involved with this recipe is cutting up the veggies and now that I think of it you could always just grate them.

After a holiday we are usually left with either a turkey carcass or a ham bone and the ham bone is what brings this yellow split pea soup to a new level of flavor. If you haven’t ever tried developing a soup base this way you need to give it a try.

We all have a little extra time on our hands with this Corona Virus pandemic so making a comforting dish that is healthy and soothing will help to put you on the right track with all your home projects.

There’s always a sweet tooth in the house so don’t for get about Chocolate Meringue Pie, Crepes with Fruit & Whipped Cream, Girl Scout Thin Mint Chocolate Mousse Pie, Berries in a Dreamy Fluff & Cream Cheese Sauce or Eileen’s Famous Chocolate Chip Cookies! Wow…Enjoy! Please be safe and stay well!

 

 

 

Split Pea Soup Ingredients:

  • 1 bag of yellow OR green dried split peas = 2 cups
  • 1 left over bone in holiday ham (preferably, with at least 1/4 of meat left on bone)
  • 8 cups chicken broth, low sodium (2 boxes)
  • 1 1/2 cups water
  • 1 cup finely chopped Vidalia onion
  • 1 cup finely chopped carrot
  • 1/4 cup finely chopped celery
  • 2 tbsp. finely chopped shallots
  • 3 lg garlic cloves put thru garlic press
  • 2 tbsp. extra virgin oil oil (evoo)
  • 1 tbsp. butter
  • Salt and pepper to taste at the end

Soup Directions:

  1. Rinse dried peas in a fine mesh strainer while removing any odd color peas
  2. Add evoo, butter and all of veggies to large soup pan
  3. Sauté until translucent and softened ONLY
  4. Add in left over ham, broth and water
  5. Liquid level should be up 3/4 to the top of the ham, add more water if need be
  6. Simmer for 1 1/2 hours
  7. Remove ham bone while still simmering peas and broth
  8. Take all ham of bone, cut up into bite size pieces and return meat only to pot
  9. Simmer 1/2 more to desired consistency
  10. Serve with a dollop of butter, a drizzle of hot sauce and a slice of crusty baguette

 

 

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