- 1 lb Split Peas (soaked 4 hours minimum)
- 1 Large ham bone or ham hock
- 1 Medium onion, diced small
- 1 Medium carrot, diced small
- 1 Stalk Celery, diced small
- 2 T Bacon Fat
- 2 T Butter
- 2 Bay Leaves
- 1 sprig Thyme
- White wine
- Champagne vinegar
- Salt, pepper, cayenne
Here at KC, we like to make sure nothing goes to waste. We freeze bones, doughs, fruit, pastries, stocks, you name it! Doing this ensures that when we need a special component, we have it at our fingertips. And on a cold winter day, nothing hits the mark like a warm bowl of soup. We pulled out a ham bone, soaked some peas, and made a velvety split pea soup with hints of white wine, cracked black pepper, and thyme. Rich in potassium, dietary fiber, and protein, this soup is perfect for an after-Christmas detox meal as well!
First, make a quick stock: simmer the ham bone, 1/2 roughly chopped onion, bay leaf, 1/2 cup chopped carrot and 1/2 cup chopped celery together for 45 minutes or up to 2 hours. Strain the stock and save the bone.
Note: Don’t have time? Substitute chicken or vegetable stock instead!
In a pot, heat the butter and bacon fat together. Add the celery, onions and carrots and cook until soft, about 5-7 minutes. Add the split peas, then add the stock. Cover the beans with about 1 inch of stock. Add the ham bone and simmer until the peas are tender, about 1 – 1 1/2 hours, adding stock as necessary.
When the peas are tender and have begun to break down, remove 3-4 cups of the soup and use an immersion blender to puree the removed portion smooth. Return the pureed soup to the pot. Remove the ham bone and remove any remaining meat left on the bone. Chop the meat finely and return to the soup. Season with salt, pepper, white wine and cayenne pepper. Add a small amount of vinegar to taste.