Green Pea and Ham Soup

A Springtime Twist on a Classic: Green Pea and Ham Soup

For as long as I can remember, chilly evenings meant one thing in our home: a steaming bowl of split pea and ham soup. My dad, ever-frugal with the heating, would crank up the oven only for the most necessary occasions. But those hearty bowls of soup were more than enough to warm our hearts and bellies on the coldest days. Now, years later, I've discovered that this comforting classic is equally perfect for springtime. The arrival of sweet, fresh peas at the farmers' market is a welcome signal for me to update my recipe, transforming that traditional dish into something bright, fresh, and vibrant.

I’ll admit, though, shelling peas after a long day in the kitchen isn't my idea of fun. The convenience of frozen peas—always consistently good—is simply irresistible. So frozen peas it is! This soup is a testament to how simple ingredients can create an unforgettable culinary experience. The result? A bright green, subtly sweet broth, punctuated by tender chunks of ham and carrots, all topped with dollops of cool, creamy crème fraîche. It’s a symphony of flavors and textures that will transport you, no matter the season.

This recipe isn't just about the delightful taste; it's about the memories, the warmth of family, and the simple joy of creating something delicious from humble ingredients. The subtle sweetness of the peas contrasts perfectly with the savory ham, and the hint of fresh mint adds a touch of unexpected elegance. Every spoonful is a reminder that even the simplest of meals can be extraordinary.

The beauty of this soup lies in its versatility. It's perfect for a cozy night in, a casual weeknight dinner, or even a sophisticated brunch. You can easily adjust the ingredients to suit your taste and what you have on hand. Feel free to experiment with different herbs or add a touch of spice. The possibilities are endless!

Making this soup is a journey in itself. The process of creating the rich ham broth is a labor of love, requiring patience and time. But trust me, the result is worth every minute. The long simmering allows the flavors to meld and deepen, creating a broth that is rich, flavorful, and deeply satisfying. It's a soup that tastes like home, like comfort, like love.

Beyond the deliciousness, this recipe is a great way to use up leftover ham. Many times, I find myself with leftover ham bone after a holiday or special occasion. This is the perfect way to give it a new life. The ham broth is the foundation of this soup, and its rich flavor elevates the whole dish to a new level of deliciousness. This is something that I love – transforming leftovers into a whole new delicious meal.

But even with all of its wonderful qualities, this soup is forgiving. If you’re pressed for time, you can certainly use store-bought ham broth. The taste may not be quite as profound, but it will still be a delicious and satisfying soup. It’s a dish that celebrates the simplicity of good food and the magic of transformation. It is a recipe that I revisit again and again, and one I happily share with everyone.

So gather your ingredients, put on some relaxing music, and prepare to be transported to a world of culinary delight. This Green Pea and Ham Soup is more than just a meal; it’s an experience. It’s a taste of home, a taste of comfort, and a taste of springtime.

Ingredients:

Note: This section only lists the ingredients and does not include the detailed recipe instructions. Please refer to the recipe instructions for exact amounts and preparation methods.

• Freshly ground black pepper
• Extra virgin olive oil
• Unsalted butter
• Black peppercorns

Step-by-step

• Make the broth: Combine the hocks, vegetables, bay leaf, peppercorns, and 8 cups of water in a medium stockpot and bring to a boil over high heat. Turn the heat to low, put the lid on, and cook at a nice steady simmer until the meat on the hocks is so tender it's almost falling off the bone, 4 to 5 hours.
• Carefully remove the hocks and put them in a big bowl. Strain the cooking liquid through a sieve into the bowl, and discard the vegetables and aromatics. Let the hocks cool in the liquid.
• When the hocks are cool enough to handle, pull off the meat in bite-sized chunks. Discard the bones and any hard bits and some of the fat, but don't throw away the skin—I add the skin to the soup in thin slices, along with the chunks of ham. You don't have to, but I like the way it goes sticky in the soup. You can keep the stock and meat (moistened with a splash of stock) in separate airtight containers in the fridge for up to two days. Gently warm the meat and skin before proceeding with the recipe. This recipe requires only 4 cups of stock—you may freeze the leftover stock for up to a month for your next batch of soup.
• Make the soup: Put the butter in a large pot that has a lid and set it over medium heat. Once the butter starts to froth, add the onion, carrot, and salt and stir. Cover the pot and cook, stirring every now and again, until the onions are soft and creamy (but not colored) and the carrots are tender but firm, about 15 minutes.
• Add the wine and bring it to a boil (turn the heat up if you need to). Let the wine boil until it's all but gone, about 5 minutes. Add the mint and 4 cups of the ham broth and bring the liquid to a boil, then add the peas. (At this point, the carrots will have bobbed to the top. I like to pick out most of the carrot chunks before pureeing the soup, then add them back after. That way, you can nibble on them in the soup, getting that bit of texture.) Cook at a simmer until the peas are warmed through and tender, about 5 minutes.
• Blend the pot's contents, in batches, until smooth. Return all the bright-green pea puree to the large pot, add the ham pieces and carrots, and cook at a very gentle simmer for about 5 minutes, just to let the flavors mingle and heat the ham. Have a taste, and season with salt. How much you need to add will depend on how salty the ham hocks are.
• Add a generous drizzle of olive oil, several twists of black pepper, and the torn mint leaves. Then add the creme fraiche in little blobs here and there, so everyone will get a bit. Serve the soup in the pot, with small bowls alongside.