Split Pea Soup
from mom
  1. Heat butter in large Dutch oven over medium-high heat. When foaming subsides, add onion, celery and ½ teaspoon salt; cook, stirring frequently, until softened, about 3 to 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add water, ham steak, bacon, peas, thyme, and bay leaves. Increase heat to high and bring to simmer, stirring frequently to keep peas from sticking to bottom. Reduce heat to low, cover, and simmer until peas are tender but not falling apart, about 45 minutes.
  2. Remove ham steak, cover with foil or plastic wrap to prevent drying out, and set aside. Remove and discard bacon. Put soup in blender and blend until smooth. Stir in carrots continue to simmer, covered, until carrots are tender, about 30 minutes longer.
  3. When cool enough to handle, shred ham into small bite-size pieces with two forks. Stir ham back into soup and return to simmer. Season to taste with salt and pepper; serve.
Recipe Notes

The soup can be made up to 3 days in advance. If necessary, thin it with water when reheating.

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