- Pea Soup with Ham

PEA SOUP WITH HAM (BUT NO BONE)

2 T butter
1 medium leek, white and light green part only, chopped
1 large onion, chopped
2 large cloves of garlic, finely chopped
3 carrots, peeled and (small) chopped
1 large stalk celery including leaves, chopped
1½ tsp dried marjoram
1 bay leaf
8 c chicken stock (approximate)
2 c chopped cooked ham
1½ c dried yellow or green split peas
¼ tsp pepper
Salt to taste
¼ chopped fresh parsley

In a Dutch oven or stockpot, melt butter over medium heat. Add leek, onion, garlic, carrots, celery, marjoram, bay leaf and pepper; cook, stirring often, for 8 minutes or until softened.

Stir in stock, ham and split peas. Bring to a boil; reduce heat, cover and simmer, stirring occasionally, for about 1½ hours or until split peas are tender.

Remove bay leaf; adjust seasoning with salt and pepper to taste. Stir in parsley. Soup thickens as it cooks; thin with additional stock or water to desired consistency.

Notes:

(i) I stopped using ham bones after I found this soup. It is wonderful but do not delete the marjoram. Marjoram is what gives pea soup its distinctive flavour.
(ii) I generally buy a cooked, boneless ham for this recipe and make a casserole (Ham & Cheese casserole from my old cookbook) or other soup (Ham and (Broccoli) Cheese Soup) also from the old cookbook) with the rest.