We had the pleasure of hosting Easter dinner this year and we usually keep it pretty traditional with spiral cut ham from Costco, green beans, twice baked potatoes and salad. It didn't occur to me that Costco would run out of spiral cut hams, but they did. So the day before Easter I got no ham...
I went to Safeway and they still had their Safeway Select spiral cut ham in stock so I didn't have much choice and bought it. As it turned out, this was the best spiral cut ham any of us at the table could remember eating. The ham was moist and had a great sweet smokey flavor. So not only was the ham awesome, but the split pea soup turned out pretty great as well.
Ingredients:
1 tablespoon olive oil
1 rough diced onion
1 cup sliced carrots
3 celery stalks
Ham bone plus 2 cups reserved ham
1 bag split peas, rinsed and checked for pebbles
28 once low sodium chicken broth
2 - 3 cups water
Preparation:
Add the olive oil, onion, carrots, celery to a large stock pot and heat to medium. Cook the vegetables for 4 - 5 minutes until soft. Add the ham bone, chicken stock, water and split peas and bring to a boil. Reduce the heat to a simmer, cover and cook for 2 hours.
After 2 hours remove the ham bone to a cutting board and let cool. Take half the soup and blend until creamy smooth. I like my split pea a little rustic, so I only blend half. Cut off any ham from the ham bone and cut into bite size pieces and add to the soup. Add the 2 cups reserved diced ham to the soup.
To serve, add a helping of split pea soup to a soup bowl, top with croutons, shredded cheese and ground pepper.
Ingredients:
1 tablespoon olive oil
1 rough diced onion
1 cup sliced carrots
3 celery stalks
Ham bone plus 2 cups reserved ham
1 bag split peas, rinsed and checked for pebbles
28 once low sodium chicken broth
2 - 3 cups water
Preparation:
Add the olive oil, onion, carrots, celery to a large stock pot and heat to medium. Cook the vegetables for 4 - 5 minutes until soft. Add the ham bone, chicken stock, water and split peas and bring to a boil. Reduce the heat to a simmer, cover and cook for 2 hours.
After 2 hours remove the ham bone to a cutting board and let cool. Take half the soup and blend until creamy smooth. I like my split pea a little rustic, so I only blend half. Cut off any ham from the ham bone and cut into bite size pieces and add to the soup. Add the 2 cups reserved diced ham to the soup.
To serve, add a helping of split pea soup to a soup bowl, top with croutons, shredded cheese and ground pepper.
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