Pea Soup with Easter HamJenny
You did save the hock from your Easter ham didn’t you? I’m sure you’ve already thought to pick away what remains of the meat for ham-and-eggs and ham sandwiches. But a better idea is to use it for this pea soup. I found it on epicurious and it stood out because the instructions and the ingredient list were so simple. I made it for my in-laws over the holidays last year and they are still talking about it. Click to the jump for instructions.
Pea Soup with Ham
2 tablespoons (1/4 stick) butter
1 large onion, chopped
1 cup chopped celery
1 cup chopped peeled carrots
1 ham hock (with whatever meat is left on it)
1 sprig fresh rosemary
1 1/2 cups green split peas
8 cups water
Melt butter in a Dutch oven over medium-high heat. Add onion, celery and carrots. Sauté until vegetables begin to soften, about 8 minutes. Add hock and rosemary; stir 1 minute. Add peas, then water, and bring to boil. Reduce heat to medium-low. Partially cover pot; simmer soup bout 1 hour and 10 minutes. Transfer hock to bowl. Puree 5 cups soup in batches in blender. Return to pot. Pick of ham pieces from the bone and add to soup. Season with salt and pepper.