Smoky Pea Soup With Ham and Cream
Prep Time:
30 minutes
Cook Time:
1 hour, 30 minutes
Servings:
Ingredients
  • 1 pound green split peas, rinsed
  • 3 tablespoon extra virgin olive oil
  • 2 large sweet onions, chopped
  • 3 carrots, trimmed and chopped
  • 3 celery ribs, trimmed and chopped
  • 1 celeriac (celery root) or rutabaga, peeled, chopped
  • 3 large garlic cloves, crushed
  • 1 teaspoon dried basil
  • 1 teaspoon dried tarragon (optional)
  • 1 meaty ham bone, 2 smoked turkey legs or 2 ham hocks (about 1 ½ pounds total)
  • 1 box (32 ounces) low-sodium chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 to 3 cups diced smoked ham or thinly sliced cooked polish sausage
  • 1/2 cup whipping cream (optional)
Directions
  1. Step 1: In a large pot, place 1 pound green split peas. Add cold water to cover by 2 inches. Heat to a simmer; skim off the foam. Cover; cook until peas are almost tender, about 30 minutes.
  2. Step 2: Meanwhile, in a large saucepan, heat 3 tablespoons extra virgin olive oil. Add 2 large chopped sweet onions, 3 chopped carrots, 3 chopped celery ribs and 1 peeled, chopped celeriac (celery root). Cook until tender, about 10 minutes.
  3. Step 3: Stir in 3 crushed garlic cloves, 1 teaspoon dried basil and 1 teaspoon dried tarragon (optional); cook 2 minutes.
  4. Step 4: Stir the vegetables into the large pot of peas, along with 1 meaty ham bone and 32 ounces low-sodium chicken broth. Simmer, uncovered, stirring often, until all vegetables are tender, about 1 hour.
  5. Step 5: Remove the bone. Puree soup with an immersion blender (or in batches in a blender) until smooth. Taste; adjust seasonings with 1 teaspoon salt and 1/2 teaspoon freshly ground pepper.
  6. Step 6: To serve, stir in 2 to 3 cups diced smoked ham or sausage. Top servings with a drizzle of whipping cream, if desired.