Pea soup with smoked ham
Votes: 1
Time: 1 hour 45 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 634, total fat 11 G., saturated fats 2 G., proteins 37 G., carbohydrates 93 G., fiber 25 G., cholesterol 18 mg, sodium 1419 mg, sugar 17 G.
Calories 634, total fat 11 G., saturated fats 2 G., proteins 37 G., carbohydrates 93 G., fiber 25 G., cholesterol 18 mg, sodium 1419 mg, sugar 17 G.
Thick pea soup with smoked meats is a classic cool-weather lunch that's hard to resist. Jeff Mauro makes his version of pea soup with a shot of bourbon, oregano, thyme, and smoked ham. Together, these ingredients create a stunning bouquet of flavors and aromas. Serve with a toasted baguette.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp. l. olive oil
- 3 stalks celery, chopped
- 3 cloves garlic, chopped
- 2 parsnips, peeled and chopped
- 1 large onion, chopped (about 2 cups)
- 2 sprigs of fresh oregano
- 2 sprigs of fresh thyme
- 1 bay leaf
- 60 ml bourbon
- 450 g split peas, sort and rinse in cold water
- 1 piece of 220 g smoked ham
- 8 cups chicken broth
- Half a baguette, sliced and toasted
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Cooking the dish according to the recipe:
- Heat the olive oil in a large saucepan over medium heat. Add the celery, garlic, parsnips, and onion and sauté for 15 minutes to infuse the flavors, seasoning with salt and pepper to taste. Add the oregano, thyme, and bay leaf and simmer for another 3 minutes. Turn off the heat and add the bourbon to the pan.
- Return to the heat and simmer for 3 minutes. Add the split peas, ham, and broth. Season lightly with salt. Cook until the peas are tender and the soup thickens, about 1 hour.
- Remove the ham and herbs from the pot and puree the soup with an immersion blender until smooth. Cut the ham into 1 cm pieces and return to the pot. Serve the soup with toasted baguette.
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