Chef Greg's Split Pea Soup Recipe with Smoked Ham

smoked ham

🥗Healthier: turkey ham

💰Cheaper: pork shoulder

Turkey ham reduces fat while maintaining flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more economical for sautéing.

Start by making the broth with smoked ham hocks.

Simmer the broth for about 45 minutes to 50 minutes.

Chop celery into larger pieces, including the leaves, and place them in the bottom of the pot.

Slice a whole bulb of garlic in half and add it to the pot.

Trim the tops off the carrots and add them to the pot without peeling.

Wash the leek under cold water to remove any sand, then chop into one-inch chunks.

Add bay leaves and black peppercorns to the pot.

Pour in about 2 cups of dry white wine for flavor.

Add the smoked ham hocks to the pot.

Pour in light chicken broth to enhance the flavor of the broth.

Turn the heat to medium-high and simmer for 40 minutes, keeping the cover on to retain moisture.

After 40-45 minutes, remove the ham hocks and let them cool.

Strain the broth through a strainer to separate the solids from the liquid.

Prepare new vegetables: chop leeks, carrots, celery, and one small diced potato.

Heat 3 tablespoons of olive oil in a cast iron enameled pot.

Add the mirepoix (leeks, carrots, celery) and garlic to the pot and sweat them until soft.

Inspect 1 lb of split peas for stones, spreading them out and checking carefully before use.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens