Tony Claxton's Recipes
Split Pea Soup		    

This Split Pea Soup recipe is a chunky soup instead of pureed. Optional ingredients can include Minced Red Onion, a few drops of Basalmic Vinegar, Chives, Sour Cream or other condiments to serve with the soup at the table. This recipe serves about 6 people.

                                   

Ingredients
3 Quarts - Water
2 1/2 lbs - Smoked, Bone-In Picnic Ham
4 - Bay Leaves
1 lb - Split Peas, rinsed and picked over
1 t - Dried Thyme
2 T - Extra Virgin Olive Oil
2 Med - Onions, chopped medium
2 Med - Carrots, chopped medium
2 Med Stalks - Celery, chopped medium
1 T - Butter, unsalted
2 Cloves - Garlic, minced
Pinch - Sugar
3 Small - Red Potatoes, scrubbed and cut into 1/2" dice
Black Pepper


Instructions
  • Place water, ham and bay leaves in large pot
  • Bring to boil, reduce heat and simmer until meat is tender and pulling away from bone, about 2 1/2 hours
  • Remove meat and bone from pot and set aside to cool
  • Add peas and thyme to stock, bring back to a boil, reduce heat and simmer, uncovered, until peas are tender, about 45 minutes
  • While peas are simmering:
    • Heat oil in large skillet over high heat
    • Add onions, carrots and celery and cook, stirring frequently, until the liquid evaporates and the vegetables begin to brown
    • Reduce heat to medium-low and add butter, garlic and sugar
    • Cook vegetables, stirring often, until very brown, about 30 minutes and set aside
    • Shred meat into bite size pieces, discarding rind and bone, and set aside
  • Add cooked vegetables, potatoes and ham to pot
  • Simmer until potatoes are tender and peas break down and thicken soup, about 20 minutes
  • Add pepper to taste


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