Try this Split Pea and Ham Soup.
- Carbohydrate 27.4588809541582 g
- Cholesterol 69.172836425 mg
- Fat 12.5035271706713 g
- Fiber 10.092041913438 g
- Protein 34.402728704122 g
- Saturated Fat 3.74681188948885 g
- Serving Size 1 1 Serving (268g)
- Sodium 1196.81589495135 mg
- Sugar 17.3668390407202 g
- Trans Fat 1.29729205624289 g
- Calories 356 calories
Step-by-step
- In a medium pot, saute onions in oil.
- Add the split peas, ham bone, and enough water to cover ingredients; season with salt and pepper.
- Cover, and cook until there are no peas left, just a green liquid, 2 hours.
- While it is cooking, check to see if water has evaporated.
- You may need to add more water as the soup continues to cook.
- Once the soup is a green liquid remove from heat, and let stand so it will thicken.
- Once thickened you may need to heat through to serve.
Starchy legume purees require acid and crunch to balance their dense, coating mouthfeel. Split peas break down completely during extended boiling because their outer hulls have been removed, releasing amylose starches that thicken the cooking liquid into a heavy purée. Pairing this soup with crisp, pickled vegetables or a sharp green salad dressed with a high-acid vinaigrette cuts through the high viscosity of the broth. Crusty artisan bread provides a contrasting brittle texture that prevents the palate from fatiguing against the uniform softness of the soup. Fat levels in the ham bone add richness, which means beverages with moderate tannins or bright acidity, such as a dry Riesling or a crisp cider, cleanse the palate effectively between spoonfuls. Legume-based soups undergo retrogradation when chilled, meaning the released starches recrystallize and cause the liquid to set into a solid mass in the refrigerator. Reheating requires adding water at a ratio of roughly two tablespoons per cup of soup while whisking constantly over medium-low heat to redistribute the moisture evenly without scorching the bottom of the pot. Freezing remains viable for up to three months, though thawing overnight in the refrigerator preserves emulsion stability better than rapid microwave defrosting.
