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Apr 11, 2007 08:15 AM

pea soup recipe needed

i have the remnants of a whole spiral ham with the bone. any recipes?

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  1. Not so much a recipe as a method because I find tht adepending upon the ham that I bought, the flavors will require different seasoning in the soup (if ham was maple glazed or with citrus zest, etc.)

    Shave meat, boil bone for hours and hours. Soak yellow split peas (prefer flavor) in the meantime.
    Saute the usual trinity (carrots, celery and onion), throw in the stock, simmer, simmer.... add chili flakes and garlic. I sometimes add fresh peas for texture and flavor and then the ham bits.
    I was so sad the other day to discover that my freezer wasn't harboring any spare tubs of my last batch.

    1. I just made this last night with my leftover spiral ham bone. We love this recipe from the New Basics Cookbook - with a few minor tweaks.

      1 lb dried green split peas
      5 c chicken stock
      5 c water
      1 meaty ham bone
      2 ribs celery with leaves
      3 T fresh Italian parsley - chopped (don't always use)
      1/2 tsp dried tarragon leaves - crumbled
      4 T unsalted butter
      1 c carrots - peeled and diced (I usually double)
      1 c onion - diced
      1 leek - rinsed and sliced (I usually double)
      1 c fresh spinach leaves - slivered (I used kale last night and liked it better than spinach - I also probably ended up using more than 1 C)
      1/2 tsp fresh ground pepper


      1. Rinse and strain peas, and then combine with stock and water in large soup pot. Bring to boil.
      2. Add ham bone, celery, 1 T. parsley, and the tarragon. Reduce the heat to medium-low and simmer, partially covered, stirring occasionally, for 45min.
      3. Saute the carrots, onion, and leek in butter. Cook until the vegetables are wilted, 10 minutes. Add them to the soup pot, along with the spinach. Simmer, partially covered, 30 min. (I don't usually cover the soup because I like it thicker).
      4. Remove the soup from the heat. Remove the ham bone, and shred the meat from the bone, removing any excess fat. Return the meat to the soup.
      5. Add the sherry, pepper, and remaining 2T parsley. Heat through, and serve immediately.