Split Pea and Ham Soup
- Portion size: 8
This recipe makes 8 servings
|Per serving: about||-|
|total fat||2 g|
A ham bone lends smoky flavour to the soup. The tangy garnish adds a little zip. Or just sprinkle the soup with croutons.
- 1 1ham boneham bones
- 2 cups 2cupsdried split green peas
- 1 1oniononions, chopped
- 1 cup 1cupchopped carrotcarrots
- 1 cup 1cupchopped celery, with leaves
- 2 2bay leafbay leaves
- 1 tsp 1tspdried savory
- 1 tsp 1tspsalt
- 1/2 tsp 1/2tsppepper
- 1/4 tsp 1/4tspground cloves Garnish:
- 1 stalk 1stalktender celery, finely diced
- 1/4 cup 1/4cupfinely diced red onionred onions
- 1 tbsp 1tbspcider vinegar
In Dutch oven or large saucepan, combine ham bone, 8 cups (2 L) water, peas, onion, carrots, celery, bay leaves, savory, salt, pepper and cloves; bring to boil. Reduce heat, cover and simmer until peas are tender, about 2 hours.
Garnish: Meanwhile, in small bowl, mix celery, onion and vinegar; set aside.
Remove meat from ham bone; chop into bite-size pieces and return to soup. Discard bone and bay leaves. Top each bowlful with spoonful of garnish.
Additional information :
Split Pea and Ham Soup with Horseradish Cream Garnish: Omit garnish. Substitute 1/2 cup (125 mL) sour cream mixed with 1 tsp (5 mL) prepared horseradish and pinch granulated sugar.
Source : Canadian Living Magazine: April 2004