Leftover ham needed to be used so I decided to make split pea soup and cut up the ham into the soup. Except I like my split pea soup smooth and creamy.
I decided to make the soup, puree it and then add the ham. I can reheat the soup and bring out the flavor of the ham tomorrow. Of course I had to have a small bowl today to be sure the soup taste was just right.
Here's the large casserole dish filled with the soup with the ham I added on top. I stirred in the ham and put the casserole in the refrigerator. Since I'll be at the Blairsville farmer's market Booth 9 from 7 am to 1 pm, Saturday, I won't have time to cook. The soup will be waiting for me to reheat when I get home.
Split pea soup is quick to make since the peas don't need to be soaked. I sauteed one half an chopped onion chopped, several stalks of celery chopped, two carrots chopped fine, then I add 8 cups of water, oregano, thyme, dash of paprika, dash of chipotle pepper, dash of worcestershire, dash of balsamic vinegar, two dashes of sugar and two whole bay leaves, salt and pepper. Bring to boil and simmer till peas and carrots are very soft about 45 minutes. Let cool then puree in blender, toss in the ham and refrigerate for the next day. Thanks for reading and for all your comments.
Love the bowl - but have always disliked pea and ham soup.
ReplyDeleteHi Sue, thanks, the bowl was made by my friend Barbara of Black Mountains. Too bad about the soup though it was delicious. I even added a few of my fresh sugar snap peas to the mixture.
ReplyDeleteOh Linda, I see that seahorse and remember how glad I was that you liked it...a nice little tasty bowl. And I'll have Mis. Elephant's Child share of the split pea and ham...it's one I just adore, usually in wintertime though! I don't bother to puree it, just let it cook till the peas fall apart.
ReplyDeleteI could live forever on a desert island with split pea and ham soup.
ReplyDeleteI love pea and ham soup.
ReplyDeleteI intend making a corn chowder for myself tomorrow.