Not so long ago we published a recipe of a vegetarian split pea soup, in which we used two tablespoons duck fat to enrich its flavor, and the result was very good. This time around, we don’t use duck fat and use some ham and two tablespoons butter instead. It is a different flavor, one worth trying as well.
For the vegetarian version: http://vivalifestyles.net/a-great-and-simple-split-pea-soup-recipe/
INGREDIENTS
HOW TO MAKE IT
Heat up one tablespoon olive oil in a Dutch oven until it shimmers, on low heat. Add onion, celery, carrot, salt and pepper, duck fat, and bring to medium heat, for 10 minutes. Make a little empty spot in the middle of your pot, melt butter, and cook garlic for 1-2 minutes, until fragrant.
Add chicken stock and split peas, bring to a boil, cover and simmer one hour, stirring on occasion. Add 4 cups of (preferably hot) water, cover again and cook for another hour. Using an immersion blender, you can blend all or just 1/2 half of the soup it for a desired consistency. Blending half is my favorite because I enjoy eating the small pieces of vegetables in my soup; as you can see, this is a matter of taste.
In a medium saucepan, over medium-high heat, heat up 1 tbsp olive oil until it shimmers. Add ham cubes and saute for 5 minutes. Add fried ham to the soup.
Ready to serve. Refrigerates well for a week. Freezes well for several months.
YIELDS: 12 servings
SOPHISTICATED CULINARY by Lucas Eller, New York
