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).
- 4 cups broth
- 3 tbsp coconut oil
- 1 carrot
- 1/2 onion
- 2 cups chopped ham
- 2 16-oz bags of frozen peas
- 5 mint leaves, plus more for garnish
- Sheep's yogurt for garnish
- Cracked pepper for garnish
- Heat three tablespoons of coconut oil in a large skillet over medium heat. Whirl the carrot and onion in a food processor until shredded, then add to the skillet.
- Add the chopped ham, then cook for 20 minutes or until the carrots/onions are very soft. While they cook, combine the broth and frozen peas in a large pot, then warm until thawed.
- Puree the broth, peas and mint leaves in batches in a blender until as smooth as you prefer.
- Transfer back to the large pot, add the softened carrots, onion and ham and heat the mixture through.
- Ladle into bowls, top with sheep's yogurt, mint and freshly cracked pepper for garnish.