Split Pea Soup With Ham
Just made a pot of this tasty soup. The recipe's from The Silver Palate Good Times Cookbook with some tweaking. For starters, I use all stock vs. part water/part stock. I've also made it without the tarragon or spinach and don't notice much difference. The sherry's nice but totally optional.
Split Pea Soup With Ham
1 pound dried green split peas
6 cups chicken stock (preferably low sodium)
4 cups water
1 meaty smoked ham shank (I buy a shank that's around 1.75 lbs., give or take)
2 ribs celery, leaves included, diced
3 T. chopped fresh Italian parsley
1/2 tsp. crumbled dried tarragon leaves
4 T. butter
1 cup diced peeled carrots
1 cup diced onion
1 leek (white part only), rinsed and sliced
1 cup slivered fresh spinach leaves
2 T. dry sherry
1/2 tsp. pepper
Rinse peas in a strainer and then combine them with the stock and water in a large soup pot. Bring to a boil.
Add the ham shank, celery, 1 T. of parsley and tarragon. Reduce the heat to medium-low and simmer, partially covered, stirring occasionally, for about an hour.
Melt butter in saucepan over medium-low heat. Add carrots, onion and leek. Season lightly with salt and pepper. Cook until veggies are wilted, about 10 minutes. Add them to the soup pot, along with the spinach. Simmer, partially covered, about another hour. Longer cooking = more flavor.
Remove soup from heat. Remove ham shank and shred meat from bone, removing any excess fat. Return meat to the soup.
Add sherry, pepper, and remaining 2 T. parsley. Taste for seasoning; salt is usually not needed due to the salt in the ham. Heat through and serve immediately. For reheating: The soup will thicken quite a bit when chilled but will thin out when reheated. It also freezes well.
Took this photo awhile ago...
Comments (32)
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Comments (7)You aren't going to be happy with this info but it is one of those "trying to can a cooking recipe" situations - and that seldom works. Your meat (pork ground, cubed, chunked, stripped, etc.) is your longest processing item at 90 mins. for quarts. A combined meat and vegetable soup like this requires PC for 75 mins. for quarts (60 mins. for pints) at 11 lbs. for a dial gauge depending on your altitude. See link below. After that period of time the rest of your ingredients will be mush since they have already been pre-cooked. And keep in mind that density becomes areal issue with this particular soup. It is vital that the jar be 1/2 and 1/2 and no more than that in solids. Honestly your best bet is to use the given recipe to make split pea soup using the guidelines for it, can it, and then add the ham just prior to serving. Dave Here is a link that might be useful: Meat and Vegetable Soup Processing...See MoreI thought pureed was a no- no
Comments (3)Pureeing food isn't approved if using untested recipes. But many approved recipes include pureeing - tomato sauce is the most common. This particular recipe has been tested and approved. Plus it has a much longer processing time than other soups require. Thickness issues are important to insure proper heat penetration and prevent the development of cold pockets within the foods where bacteria can survive. As with tomato sauce and other pureed foods it should be "able to freely move about within the jar", what i call sloshy. One test for thickness that I find usually works is to remove 1/2 T from the pot in a metal serving spoon or onto a dark saucer and allow it to cool. As it cools a distinct 1/4" band of water should form around the solids. If less or none does it is too thick. When in doubt, thin it more. You can always cook it down to a thicker consistency after opening the jars. Dave...See Moresplit pea soup, how do you do it?
Comments (40)Here are a couple of tasty variations in different colors: Red Lentil Soup With Lemon (NY Times 1/9/08) Time: 45 minutes 3 tablespoons olive oil, more for drizzling 1 large onion, chopped 2 garlic cloves, minced 1 tablespoon tomato paste 1 teaspoon ground cumin 1/4 teaspoon kosher salt, more to taste 1/4 teaspoon ground black pepper Pinch of ground chili powder or cayenne, more to taste 1 quart chicken or vegetable broth 1 cup red lentils 1 large carrot, peeled and diced Juice of 1/2 lemon, more to taste 3 tablespoons chopped fresh cilantro. 1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes. 2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer. 3. Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary. 4. Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky. 5. Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired. Yield: 4 servings. ============================================================ Yellow Split Pea and Sweet Potato Soup (www.wholefoods.com) 1 cup yellow split peas 1 quart vegetable broth 1 medium sweet potato, peeled and cut into ½-inch slices 7 whole green cardamom pods 1Â2 tablespoons ghee (clarified butter) or canola oil 1 medium yellow onion, chopped 1 teaspoon garam masala 1/2Â1 teaspoon ground cumin lemon Cayenne pepper sea salt, to taste ground pepper, to taste Soak the peas in water to cover overnight. Drain and rinse. Bring vegetable broth to a boil in a medium pot. Add soaked peas, sweet potato slices and cardamom pods. Reduce heat to a simmer and cover. Simmer for an hour. (N.B. I skipped the soaking and gave the split peas a 15 minute head start and simmered until the peas and potato were falling apart -- less than an hour) Heat ghee in a skillet over medium heat. Add onions, garam masala and cumin and cook for 10 minutes, stirring often. When sweet potatoes and peas are tender, add the spiced onions to the pot. Stir and cook another 5 minutes. Remove cardamom pods and season the soup with lemon, cayenne, salt, and pepper, as desired. Serves 4...See Moreham bone/split pea soup question
Comments (16)I've never noticed a fat thing with using a ham bone in soup... but I do like to heat up a big marrow bone like that to get it release it's goodness into the water. It's not only what might be on the outside of the bone- it's also giving time to unlock what's in the bone and the sometimes not so yum rendered with simmering a bone. It might also be the split peas I use- mostly calling for an hour or so of cooking. Not enough time for the bone to give it's best. But a little bit of pre simmer to let the bone bloom.. mmm....See Morechloebud
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