Split Pea And Ham Soup

How to Actually Make Split Pea And Ham Soup Without It Turning Into Paste

Most people mess this up because they dump everything in a pot and walk away for three hours. That works fine if you want soup that reads like hummus. If you want something with actual texture, you need to pay attention to a few things. Start with dry green split peas, not the pre-soaked kind from a fancy grocery store. One cup of dried peas feeds about four people comfortably. Rinse them, pick out any stones or wrinkled bits, then cover with cold water by about two inches. Let them sit while you handle the meat. I've seen people skip the soaking step and wonder why their soup takes four hours instead of two. Don't skip it. Two hours minimum, though overnight is better if you're planning ahead.

The Ham Component Matters More Than You Think

This is where I learned my lesson the hard way. I once bought a smoked ham hock that was essentially all bone and connective tissue with maybe two ounces of actual meat on it. I simmered it for three hours, strained it, and had about a quarter cup of shredded ham floating in what was otherwise just very expensive pea porridge. Not ideal. What actually works: get a smoked ham hock, but trim most of the fat before you start. The skin and fat render into the broth and can make the whole thing taste one-dimensionally greasy. You want the smoky flavor, not a layer of rendered pork fat sitting on top of your finished soup. Also, buy the hock with as much meat still attached as possible. Some butchers will bone them for you if you ask nicely.

Split Pea And Ham Soup Method

Here's the sequence that actually produces good results. Brown your diced onion and celery in a little oil first, about five minutes. Then add the drained peas, the ham hock, and enough water or stock to cover everything by about an inch. A bay leaf goes in here. Throw it away before serving, obviously. Bring to a boil, then drop it to the lowest possible simmer. Partial lid on. Two hours is the target, but start checking at ninety minutes. The peas should be completely broken down but the soup should still pour. If it's looking too thick at the two-hour mark, add hot water a half cup at a time. Cold water will shock the proteins and can make the texture gummy. About twenty minutes before you plan to serve, remove the ham hock. Let it cool enough to handle, pick off all the meat you can get, discard the bone and any gristle, then stir the meat back in. This is also when you'd add any additional seasonings. The soup will be salty from the ham, so taste before adding any salt. Usually you don't need it.

If you want a smoother consistency, use an immersion blender for thirty seconds right before serving. Some people prefer it chunky though, so this is entirely optional. I find that a quick blend takes care of any remaining whole pea skins without turning everything into baby food. The main failure point with this soup is over-salting. Smoked ham is already heavily seasoned, and that seasoning concentrates as the liquid reduces. Start with no added salt, taste at the end, and add a pinch only if it genuinely needs it. Most soups I've seen made by amateurs are far too salty because the cook salts at the beginning like they would with pasta water. This isn't pasta water. Leftovers thicken considerably in the fridge because the peas continue to absorb liquid. Add a splash of water or stock when reheating and it returns to the right consistency within a minute or two. Keeps for four days in the refrigerator. Freezes fine too, though the texture changes slightly after thawing. Still tastes good, just a bit grainier than fresh.