Split Pea Soup

Ham Stock (optional)

*best done day before

ham bone and any undesireable scrap from a whole ham or 4 smoked ham hocks

2 medium onions, rough chopped

4 large carrots, rough chopped

6 stalks celery, rough chopped

1 head garlic, cut in half

1 pack fresh poultry herbs

1 tablespoon whole black pepper corns

-Place ham bones, scrap, or hocks in a large stock pot, cover with cold water by 3 inches

-Bring stock to a simmer and allow to simmer for 5 hours continually covering the bones with water

-After 5 hours, top stock with onions, celery, carrots, garlic, herbs, and peppercorns. Allow to cook until vegetables are tender, about one hour.

-Strain stock through a fine mesh strainer, reserve for soup

Split Pea Soup

2 tablespoons canola oil

2 medium sweet onions, medium diced

4 stalks celery, medium diced

4 large carrots, peeled and medium diced

1 tablespoon minced garlic

1 # package dry split peas

2 fresh bay leaves

1 tablespoon fine kosher salt, plus more for cooking

1/2 tablespoon freshly cracked black pepper

Scrap from whole ham, cut into bite size pieces or one ham steak small diced

3, 32oz containers of chicken stock (if not using ham stock)

red tabasco

-Heat a large dutch oven over medium low heat. Allow the pot to heat through and add canola oil followed by onions and celery, sprinkle with salt. Allow onions and celery to cook until melty and very tender, but not carmelized (about 10-15 mins).

-Add the garlic and toast for about 2 minutes.

-Add half the split peas and 2, 32 ounce containers of chicken stock or about 10 cups of homemade ham stock. Bring to a light simmer and cook until peas are very tender, about 2 hours (stiring frequently).

-Once peas are very tender, blend soup with a stick/immersion blender until velvety.

-Add the remaining peas, last box of chicken stock or 5 cups ham stock, carrots, ham pieces, and bay leaves. Cook on a light simmer for another 2 hours or until peas are tender.

-Finish the soup with 1 tablespoon kosher salt, black pepper, and at least 10 shakes of red Tabasco or more to taste.

*chef’s note: If you are using a honey baked ham for stock and/or scraps, you may need to add more tabasco or substitute some chicken stock for ham stock depending on how sweet your ham is. It may also be ok depending on how sweet you like your soup! Taste the stock once it is made to decide. More stock or water may be needed to adjust texture.

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