Looking for a delicious, creamy and hearty soup for dinner by the fire? How about this made from scratch (but super easy) Split Pea soup? Homemade and served with cheesy garlic croutons.
What you need:
- 1 Tablespoon minced shallot
- 3 garlic cloves, crushed
- 4 cups of broth (see note)
- ½ cup chopped carrots
- 4 Tablespoons Olive Oil
- 2 cups chopped, cooked ham
- 1 cup dry split peas
- 1 teaspoon dried thyme
- 8 slices of baguette bread
- 1 Tablespoon melted butter
- ¼ cup grated parmesan cheese
NOTE: If you use the broth from simmering the ham bone, taste it first. It is likely to be very salty. If it is, dilute it with water.
How to Do it:
If you’re starting with a ham bone like I did, the first thing you need to do is get the ham. Put the bone in a large pan and cover with water.
Bring to a boil, then reduce to simmer and cover. Continue to simmer on medium-low for about 2 hours, or until the ham removes easily from the bone.
Remove the bone and meat to cool and set the broth aside. When the bone is cooled enough to handle, remove the meat being careful not to remove the cartilage. Chop the ham and discard the bone (or give it to your pup).
Chop the vegetables –
Heat 3 Tablespoons of the olive oil in a large kettle. Sauté the carrots and shallot until the shallot is soft. Add 2 cloves of garlic and cook for about 3 minutes longer.
Next, stir in the chopped ham and stir, cooking for about 3-5 minutes longer.
Stir in the broth. If you are not using the broth from the ham bone, chicken broth is a great alternative. Now add the peas and stir.
Cover and simmer for about 1 ½ hour or until the peas are extremely soft and mushy (they will be what thickens the soup).
About 20 minutes before the soup is ready to serve, make the toast rounds. Mix 1 Tablespoon of olive oil (I used blood orange infused oil)
with the melted butter and 1 crushed garlic clove. Brush the mixture onto the top of each round. Divide the grated parmesan and top each toast with it.
Next, place on foil and toast in a 325 degree oven until the cheese is melted and the bread is just starting to brown – about 10 to 15 minutes (but watch it because it begins to burn quickly).
Finally, stir in the thyme and serve with toasted baguette slices.
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