BREAKFAST OVEN PANCAKE
This giant, delicious, breakfast oven pancake can be done in under 20 minutes! Kids love watching it puff up in the oven!
SMOKED HAM SPLIT PEA SOUP
Jason Glover
Author
Jason Glover
Servings
6
Prep Time
20 minutes
Cook Time
1 hour 20 minutes
This recipe brings me back to when my grandmother and mom made this yummy soup on a rainy night or even when we had a random cold Spring day. Coming home from school and smelling the soup on the stove was such a highlight of my childhood. My grandmother would use the ham bone from Easter and add a little extra of the sliced ham. My kid now loves it too!
Ingredients
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2 tbsp extra virgin olive oil
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1 medium onion, diced
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3 carrots, peeled and diced
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3 ribs celery, diced
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2 cloves garlic, minced
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1 lb split peas, rinsed
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½ tsp dried thyme
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½ tsp kosher salt
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½ tsp freshly ground black pepper
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1 bay leaf
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1 meaty bone-in ham hock (I used a smoked ham hock for added flavor)
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4 cups low-sodium chicken bone broth or chicken stock
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3-4 cups water
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1 cup diced ham from ham bone
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Finely chopped fresh parsley, for garnish
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Croutons, for garnish
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Maldon or kosher salt, for finishing
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1 meaty bone-in ham hock
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(I used a smoked ham hock for added flavor)
Tools
Directions
- Heat the olive oil in a large pot over medium-high heat. Add the onion, carrots, and celery and sauté for 3 to 4 minutes, until the onions become translucent. Stir in the garlic and sauté for another minute.
- Add the split peas, thyme, salt, and pepper to the pot and stir together.
- Add the bay leaf, ham bone, chicken broth, and 3 cups of water. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 50 to 60 minutes, stirring occasionally, until the soup has thickened and the peas have broken down.
- Using tongs, remove the ham bone to a cutting board and dice the remaining meat (about 1 cup of diced ham), then add it back to the soup. Stir and simmer uncovered for an additional 5 to 15 minutes, or until it's thickened to your liking. If it's too thick, you can add another cup of water. If it isn't thick enough, I make a slurry of 2 teaspoons of cornstarch and 1/3 cup or more of water to add to the soup. Note that the soup will continue to thicken as it sits or if you refrigerate overnight.
- Discard the bay leaf, ladle the soup into bowls, and garnish with finely chopped fresh parsley and croutons. I also like to finish each bowl with a sprinkle of Maldon or kosher salt.
