A friend of mine blogged about this recipe early in 2012, and I have made it probably ten times in the last year. It’s that good.
Julia Child’s Split Pea Soup with Ham
Meaty ham bone and scraps from a ham, or 1 or more ham hocks
3 quarts water
1 c chopped carrots
1 c chopped onions
1 c chopped celery
An herb bouquet: 3 bay leaves, 1 tsp thyme, 5 cloves tied in cheesecloth
Put all ingredients in a large stock pot and simmer, lid askew for 4 hours.
Strain the broth, discarding the ham and vegetables. At this point you can make the soup, or you can refrigerate or freeze the stock to use later.
I like to make the broth the day before I make the soup. I will also strain the fat off the top of the broth before using in the soup.
3 tblsp butter
2/3 c diced celery
2/3 c diced onions
1 c diced carrots
3 tblsp flour
2 quarts ham stock
1 1/2 c split peas
salt and pepper
Diced ham or croutons for garnish
Melt the butter in a large pot over medium heat. Add the celery, onions and carrots and cook for about 5 minutes, stirring occasionally.
Add the flour and cook, stirring for 3 minutes.
Add the stock and split peas. Simmer with lid askew for 45 minutes. Season to taste with salt and pepper.
Use an immersion blender in the pot to blend the soup. – Alternatively, put some of the soup in a blender. Fill the blender only half full and hold the lid on securely with a pot holder.
Serve with sauteed ham or croutons as a garnish.