Roasted Ham and Split Pea Soup Recipe

Nothing better than a bowl of homemade Roasted Ham and Split Pea Soup Recipe on a cold winter day!  We seem to be entering some more polar vortex’s this year and man does it suck.  When I lived in Phoenix I always said that I would much rather take the hottest day in there over the coldest day in Chicago.  Well I lost that bet and hear I am freezing once again in this tundra us locals call Chiberia.  Thank gosh on days like these I can make and eat soup all day long to keep me warm because if not, I would literally be miserable starring at a grey sky for 4 months out of the year.  So if you are anything like me and living in the north or the north east and are in need of some warm goodness, then make this Roasted Ham and Split Pea Soup Recipe.

Split Pea Soup, Ham and Pea Soup, Split Pea and Ham Soup

Roasted Ham and Split Pea Soup Recipe
 
Nothing better than a bowl of homemade Roasted Ham and Split Pea Soup Recipe on a cold winter day!
Ingredients
  • 1 smoked ham hock
  • ⅓ cup of finely minced garlic
  • 5 small diced carrots
  • 5 small diced celery stalks
  • 1 small diced yellow onion
  • 1 small diced leek
  • 1 cup of chardonnay wine
  • 1 gallon of chicken stock
  • 1 pound of split peas, soaked over night and drained before cooking
  • 4 to 6 cups of chopped fresh ham
  • 6 small diced golden Yukon potatoes
  • 2 bay Leaves
  • 3 tablespoons of fresh oregano
  • 1 cup of chopped fresh parsley
  • Tabasco to taste
  • Lea & Perrins to taste
  • Kosher salt & cracked pepper to taste
  • ½ cup olive oil + more to coat
Instructions
  1. In a roasting pan coat the ham hock with olive oil to coat and roast at 350° for 40 to 60 minutes.
  2. In the mean time in a large pot add remaining olive oil and heat. Add in garlic, chopped carrots, celery, onions & leek and caramelize.
  3. Next add in stock, chopped ham, and bay leaves. At this time the ham hock should be just about done roasting. Place the pan with the ham hock in it on a burner and add in chardonnay and reduce. Add ham hock and juices and bring the soup to a boil. Once it is boiling add in peas and take care to keep stirring so they don't stick to the bottom of the pan.
  4. Next, add in the peas and potatoes, herbs and seasonings to soup and let cook on medium heat for a further 20 -30 minutes. Serve hot (with cornbread optional). Enjoy!

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