Ham Stock
Ingredients
- 454g (1 Pound) Brown Sugar Cured Ham
- 12g (4 cloves) Garlic Cloves, Minced
- 112g (4 oz) Small Onion, Chopped
- 1 Bay Leaf
- 1 Thyme Sprig
- 1890g (8 Cups) Water
Equipment
- Stock Pot
Timing
Active Time: 10 Minutes
Total Time: 1 Hour 30 Minutes
Yield
6 Cups
-
Create Stock
Combine all ingredients in a stock pot and bring to a boil.
Reduce flame to a simmer and cook for one hour.
Strain stock and chill.
Split Pea Soup
Ingredients
- 30g (1 Tbsp) Unsalted Butter
- 112g (4 Ounces) Small Onion, Chopped
- 60g (1) Carrot, Peeled and Chopped
- 50g (1 Stalk) Celery, Chopped
- 1182g (5 Cups) Ham Stock
- 225g (1 Cup) Split Peas
- 170g (6 Ounces) Brown Sugar Cured Ham, Chopped
- 1.6g (1 Tbsp) Parsley, Leaves, Chopped
- 1 Bay Leaf
- .5g (1 tsp) Thyme, Leaves Chopped
- 17g (1 Tbsp) Kosher Salt
- 2.3g (1 tsp) Pepper
- To Garnish
- 115g (4 oz) Brown Sugar Cured Ham, Chopped
- 26g (2 Tbsp) Extra Virgin Olive Oil
Equipment
- Medium Heavy Bottom Pan
- Blender
Timing
Active Time: 30 Minutes
Total Time: 1 Hour 30 Minutes
Yield
4 Servings
-
Combine Ingredients, Cook
In a heavy bottom pan, melt butter and sweat onions, carrots and celery for 5 minutes or until soft.
Add the stock, peas, ham, parsley, bay leaf and thyme.
Bring to a boil and reduce the flame to a simmer and continue cooking for 45 minutes or until peas are cooked. Mix occasionally, adding more stock if it gets to thick.
Discard bay leaf and Cool
-
Puree and Serve
In a blender, puree until smooth and return to a clean pan.
Season with salt and pepper, return to a simmer.
Pour into your serving bowls and garnish with chopped ham and olive oil.
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