Split Pea Soup Perfection: From Ham Bone Stock to Hearty Bowl
Split pea soup is a classic comfort food, especially during colder months. Its rich, savory flavor and creamy texture make it a satisfying and nourishing meal. While you can certainly make split pea soup with store-bought broth, using homemade ham bone stock elevates the dish to a whole new level. The depth of flavor from the ham bone infuses the soup with a smokiness and richness that is simply unparalleled. This recipe will guide you through the process of making both the ham bone stock and the split pea soup, step by step, ensuring a truly delicious and rewarding culinary experience.
## Why Homemade Ham Bone Stock Matters
Before diving into the recipe, let’s discuss why homemade ham bone stock is worth the effort. Store-bought broth, while convenient, often lacks the complexity and depth of flavor that comes from simmering bones for an extended period. When you make ham bone stock, you extract all the delicious marrow, connective tissue (which breaks down into gelatin, adding body and richness), and remaining meat clinging to the bone. This results in a stock that is intensely flavorful and forms the perfect base for a truly exceptional split pea soup.
Furthermore, making your own stock is a great way to utilize leftovers and reduce food waste. After enjoying a delicious ham dinner, don’t throw away that bone! It’s a culinary treasure just waiting to be unlocked.
## Ingredients
Here’s what you’ll need for both the ham bone stock and the split pea soup:
**For the Ham Bone Stock:**
* 1 large ham bone (with some meat still attached)
* 2 tablespoons olive oil
* 2 large onions, roughly chopped
* 4 carrots, roughly chopped
* 4 celery stalks, roughly chopped
* 4 cloves garlic, smashed
* 1 teaspoon black peppercorns
* 2 bay leaves
* 1 sprig fresh thyme
* 1 sprig fresh rosemary
* 10-12 cups water (or enough to cover the bone and vegetables)
**For the Split Pea Soup:**
* 1 tablespoon olive oil
* 1 large onion, diced
* 2 carrots, diced
* 2 celery stalks, diced
* 2 cloves garlic, minced
* 1 pound green split peas, rinsed
* 8 cups ham bone stock (from above)
* 1 teaspoon dried marjoram
* 1/2 teaspoon dried thyme
* 1/4 teaspoon smoked paprika (optional, but recommended)
* Salt and freshly ground black pepper to taste
* Optional toppings: cooked ham, croutons, sour cream or Greek yogurt, fresh parsley
## Equipment
* Large stockpot or Dutch oven
* Large bowl
* Fine-mesh strainer
* Ladle
## Instructions
Let’s break down the process into two main parts: making the ham bone stock and then using that stock to create the split pea soup.
### Part 1: Making the Ham Bone Stock
This process takes time, but it’s mostly hands-off. The simmering extracts all the wonderful flavor from the ham bone and vegetables. Don’t rush it!
1. **Prepare the Ham Bone:** If the ham bone is very large, you can cut it into smaller pieces with a heavy knife or cleaver to make it easier to fit in your stockpot. This isn’t strictly necessary, but it can help with even extraction.
2. **Sauté the Vegetables:** In a large stockpot or Dutch oven, heat the olive oil over medium heat. Add the chopped onions, carrots, and celery. Sauté for about 8-10 minutes, or until the vegetables are softened and slightly caramelized. This step helps to develop a richer flavor in the stock.
3. **Add Garlic and Spices:** Add the smashed garlic, black peppercorns, bay leaves, thyme sprig, and rosemary sprig to the pot. Cook for another minute or two, until the garlic is fragrant.
4. **Add the Ham Bone and Water:** Place the ham bone in the pot on top of the vegetables and herbs. Pour in enough water to completely cover the bone and vegetables, about 10-12 cups. Make sure the bone is fully submerged. If necessary, add more water.
5. **Bring to a Simmer:** Bring the water to a boil over high heat, then immediately reduce the heat to low and simmer gently. Skim off any foam or scum that rises to the surface. This foam is composed of impurities and proteins, and removing it will result in a clearer and cleaner-tasting stock. Continue to skim as needed during the first hour of simmering.
6. **Simmer for at Least 3 Hours:** Cover the pot and let the stock simmer gently for at least 3 hours, or up to 4-6 hours for an even richer flavor. The longer it simmers, the more flavor will be extracted from the ham bone and vegetables. Check the water level periodically and add more water if needed to keep the bone submerged.
7. **Strain the Stock:** Once the stock has simmered for the desired amount of time, remove the ham bone from the pot and set it aside to cool slightly. Using a fine-mesh strainer lined with cheesecloth (optional, but recommended for a clearer stock), strain the stock into a large bowl or container. Discard the cooked vegetables and herbs.
8. **Cool and Defat the Stock:** Let the strained stock cool completely. Once cooled, refrigerate the stock for several hours or overnight. This will allow the fat to solidify on the surface, making it easy to remove. Use a spoon or skimmer to remove the solidified fat. Defatting the stock results in a cleaner-tasting and healthier soup. You can reserve the ham fat for other cooking purposes, if desired.
9. **Shred the Ham:** While the stock is cooling, pick any remaining meat off the ham bone. Shred the meat and set it aside. You can add some of this meat back into the soup later for extra flavor and texture, or save it for sandwiches or other dishes.
### Part 2: Making the Split Pea Soup
Now that you have your delicious homemade ham bone stock, you’re ready to make the split pea soup.
1. **Sauté Aromatics:** In the same stockpot or Dutch oven (washed and dried), heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened. Add the minced garlic and cook for another minute, until fragrant.
2. **Add Split Peas, Stock, and Spices:** Add the rinsed split peas, ham bone stock, marjoram, thyme, and smoked paprika (if using) to the pot. Stir well to combine. The smoked paprika adds a lovely depth of flavor that complements the ham nicely, but it’s optional if you prefer a more traditional split pea soup.
3. **Bring to a Boil, Then Simmer:** Bring the soup to a boil over high heat, then reduce the heat to low and simmer gently. Cover the pot and let the soup simmer for about 1 to 1.5 hours, or until the split peas are very tender and have broken down, creating a creamy consistency. Stir the soup occasionally to prevent the peas from sticking to the bottom of the pot.
4. **Puree (Optional):** If you prefer a completely smooth soup, you can use an immersion blender to puree the soup directly in the pot. Alternatively, you can carefully transfer the soup to a regular blender in batches and blend until smooth. Be cautious when blending hot liquids, as they can splatter.
5. **Season to Taste:** Season the soup with salt and freshly ground black pepper to taste. Remember that the ham bone stock is already seasoned, so start with a small amount of salt and add more as needed. Also, consider adding a splash of apple cider vinegar or lemon juice for brightness. A small amount of acid can really enhance the flavors of the soup.
6. **Add Ham (Optional):** If you reserved some shredded ham from the ham bone, add it to the soup during the last 15 minutes of cooking. This will allow the ham to heat through and infuse its flavor into the soup.
7. **Serve:** Ladle the split pea soup into bowls and garnish with your favorite toppings, such as cooked ham, croutons, a dollop of sour cream or Greek yogurt, and fresh parsley.
## Tips for the Best Split Pea Soup
* **Rinse the Split Peas:** Always rinse the split peas before cooking. This helps to remove any debris and starches that can make the soup gummy.
* **Don’t Add Salt Too Early:** Wait until the end of the cooking process to season the soup with salt. Salt can toughen the split peas and prevent them from softening properly.
* **Adjust the Consistency:** If the soup is too thick, add more stock or water to thin it out. If it’s too thin, simmer it uncovered for a longer period to allow some of the liquid to evaporate.
* **Use a Good Quality Ham Bone:** The better the quality of the ham bone, the better the flavor of the stock and the soup will be. Look for a bone with plenty of meat still attached.
* **Simmer, Don’t Boil:** Simmering the soup gently allows the flavors to meld together and prevents the split peas from scorching on the bottom of the pot.
* **Taste and Adjust:** Taste the soup frequently during the cooking process and adjust the seasonings as needed. This is your opportunity to create a soup that perfectly suits your taste preferences.
## Variations
* **Vegetarian Split Pea Soup:** Omit the ham bone and use vegetable broth instead of ham bone stock. Add smoked paprika for a smoky flavor.
* **Spicy Split Pea Soup:** Add a pinch of red pepper flakes or a diced jalapeño pepper to the soup for a touch of heat.
* **Curried Split Pea Soup:** Add a tablespoon of curry powder to the soup for a warm and aromatic flavor.
* **Smoked Turkey Split Pea Soup:** Use a smoked turkey leg or carcass instead of a ham bone.
* **Add Vegetables:** Feel free to add other vegetables to the soup, such as potatoes, turnips, or parsnips.
## Serving Suggestions
Split pea soup is a hearty and satisfying meal on its own, but it can also be served with a variety of accompaniments.
* **Bread:** Serve with crusty bread for dipping.
* **Salad:** A simple green salad provides a refreshing contrast to the richness of the soup.
* **Sandwiches:** Grilled cheese or ham sandwiches are classic pairings.
* **Crackers:** Serve with crackers for a lighter option.
## Storage
* **Refrigerate:** Leftover split pea soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
* **Freeze:** Split pea soup can also be frozen for longer storage. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 2-3 months. Thaw the soup in the refrigerator overnight before reheating.
## Reheating
* **Stovetop:** Reheat the soup in a saucepan over medium heat, stirring occasionally, until heated through.
* **Microwave:** Reheat the soup in the microwave on high power, stirring occasionally, until heated through.
## Nutritional Information (Approximate)
Nutritional information will vary depending on the specific ingredients and quantities used.
* Calories: Approximately 300-400 per serving
* Protein: 20-30 grams
* Fat: 10-20 grams
* Carbohydrates: 40-50 grams
* Fiber: 10-15 grams
Split pea soup is a good source of protein, fiber, and vitamins. It is also relatively low in fat and calories, making it a healthy and satisfying meal.
## Conclusion
Making split pea soup from scratch, especially with homemade ham bone stock, is a rewarding culinary endeavor. The depth of flavor and the satisfaction of creating something delicious from simple ingredients are well worth the effort. This recipe provides a comprehensive guide to creating a truly exceptional split pea soup that will warm you from the inside out. So, gather your ingredients, put on your apron, and get ready to enjoy a bowl of comfort food perfection!