DELISH!! I have been making Pea Soup the same way for over 20 years and I have never ever "sweat" the onion, celery and garlic prior to adding the ingredients in the order of this recipe and I believe that THIS IS KEY to an AMAZING HAM & SPLIT PEA SOUP! I did a few things my old way such as simmered my ham bone for about an hour prior to starting the recipe. I removed ham off of bone and used all the leftover ham that I had sliced from the previous "baked ham" dinner. Instead of using chicken stock and water, I used the stock from the ham bone. I added everything in the same order as Chef John, let simmer for a few hours and then added approx. 5 peeled, cubed potatos and 6 cut up carrots to the soup and let simmer another one to two hours longer. I did simmer my soup on stovetop throughout the day for many hours (definitely stirring occasionaly). My family from ages 9 - 55 LOVED LOVED this soup. My husband stated that this was the ABSOLUTE BEST SPLIT PEA & HAM SOUP I have ever made. Thank you for the added tips and directions on adding ingredients in a "different way"! WOW, who would have known that it would make such A MAJOR DIFFERENCE!! I can't wait to go home after work to eat some more of this GREAT SOUP! BTW, I always double my recipe for my BIG EATIN FAMILY!! I did save some of my ham stock to add to the "thickened" soup if needed. My family LOVES my cooking, but stated that "my" recipes have become even GREATER since I found CHEF JOHN. LOVE YOU XOXOXOXO
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DELISH!! I have been making Pea Soup the same way for over 20 years and I have never ever...