This recipe uses the last of the ham bone. Yes, THE ham bone (you saw it previously in my Sweet Pepper Quiche). My roommate hosted a party and I came home to a gorgeous ham bone with plenty of meat left on it that night, which I happily appropriated for service in future recipes. After the first few cups of ham went into the quiche, I boiled the bone for 4 hours to make a rich, savory ham stock for this vibrant split pea soup.
If you have quality homemade broth already made, use it. Otherwise, budget time to make broth immediately beforehand or skip this recipe. If you use broth out of a can or box, this soup will taste exactly like it… and then what’s the point of making the soup from scratch? Reserve four hours to make clean, sweet, nutrient-rich broth to make the base of this recipe.
This recipe is closely based on April Bloomfield’s Green Pea and Ham Soup, and I used her recipe to make the stock (six black peppercorns and all).
Green Pea Soup
This bright green soup combined quality broth with rich ham and softened vegetables for a silky-sweet finish.
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