Split Pea Soup

Instructions

1. 1

   Prepare Ham and Water

   32 min

   In a large pot, add 1 kg of ham and pour in 2 litres of water to fully submerge the meat. Bring the water to a rolling boil over medium-high heat, then remove from the heat and drain the water to help cut down on the ham's saltiness. This initial step enhances the flavor profile of your soup while keeping it balanced.

2. 2

   Add Cold Water

   20 min

   Refill the pot with 2 litres of cold water to start the cooking process anew. Heat this mixture on high until it reaches a boil again, ensuring the flavors from the ham are well infused into the water.

3. 3

   Add Vegetables and Simmer

   59 min

   Once boiling, incorporate 2 chopped onions, 2 chopped carrots, 1 chopped celery, and 2 bay leaves into the pot. Allow the mixture to return to a boil before reducing the heat to a gentle simmer. Cook for approximately 1.5 to 2.5 hours, checking occasionally and adding water as needed to maintain the liquid level, until the vegetables are tender.

4. 4

   Shred the Ham

   10 min

   When the ham becomes tender and easily shreds, carefully remove it from the pot. Discard the skin, and while the meat is still warm - using gloves for safety - shred it into bite-sized pieces. This will ensure a perfect texture in the finished soup.

5. 5

   Blend the Soup

   39 min

   Remove the bay leaves from the pot, then stir in 300 g of frozen peas. Allow the soup to simmer for just 1 minute to heat the peas through, then use an immersion blender to puree the soup until it reaches a smooth consistency. If the soup is thicker than desired, gradually add a bit of water and reheat gently if necessary.

6. 6

   Serve the Soup

   5 min

   Before serving, mix the hot soup with most of the shredded ham, reserving some for garnishing each bowl. Ladle the soup into bowls and top with the reserved ham pieces. Serve alongside crusty bread and butter for a comforting meal.

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