Ingredients: |
Ingredients: 2 tablespoons unsalted butter
1 large onion, chopped fine
Salt and pepper
2 garlic cloves, minced
7 cups water
1 pound ham steak, rind removed, cut into quarters
1 pound green split peas, picked over and rinsed
3 slices thick-cut bacon
2 sprigs fresh thyme
2 bay leaves
¼ to ½ cup fresh mint, leave ¼ cup on stems and finely chop the remaining ¼ cup
2 carrots, peeled and cut into ½-inch pieces
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Directions: |
Directions:Melt butter in a Dutch oven over medium-high heat. Add onion and ½ teaspoon salt and cook, stirring frequently, until softened, about 3 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add water, ham steak, peas, bacon, thyme, ¼ cup mint, and bay leaves. Increase heat to high and bring to a simmer, stirring frequently so the peas do not stick to the bottom. Reduce heat to low, cover, and simmer until peas are tender but not falling apart, for 45 to 60 minutes.
Remove ham steak, cover with aluminum foil to prevent drying out, and set aside. Stir in carrots; continue to simmer, covered, until tender, and peas have almost completely broken down, about 30 minutes longer.
When cool enough to handle, cut ham into bite-size pieces. Remove and discard thyme sprigs, mint stems, bay leaves, and bacon slices. Stir ham and up to ¼ cup additional mint into soup and return to simmer. Season with salt and pepper to taste.
Serve with croutons, sherry, cheddar cheese, or sour cream. |
This recipe for Split Pea and Ham Soup with Mint is from