Green Pea and Ham Soup

Name: Green Pea and Ham Soup
Cuisine: American
Ingredients: 2 pounds meaty smoked ham hocks; 1/2 medium Spanish onion, halved; 3 small celery stalks, very roughly chopped; 1/2 medium carrot, peeled, very roughly chopped; 1 head garlic, halved horizontally, not peeled; 1 fresh bay leaf, or 1/2 dried; 6 black peppercorns; 4 tablespoons unsalted butter; 1/2 small Spanish onion, finely chopped; 1 small carrot, peeled and cut into 1/2-inch pieces; 2 teaspoons Maldon or another flaky sea salt; 1/2 cup dry white wine, such as Sauvignon Blanc; Five-fingered pinch of mint leaves, plus some torn leaves for finishing; Two 10-ounce packages Birds Eye frozen baby peas; Extra virgin olive oil; Freshly ground black pepper; 3 or 4 tablespoons crème fraîche

Instructions

I've eaten split pea and ham soup for as long as I can remember. On chilly days when my dad was being stingy with the heat, it especially hit the spot. But this concept is just as good in the springtime, when sugary fresh peas show up at the greenmarket. Although I must admit that I rarely feel like shelling peas at home after a long day in the kitchen, and I love frozen peas, which are consistently fine, so that's what I call for here. The finished dish is bright green and sweet, with little chunks of ham, carrots, and cool white blobs of crème fraîche floating on its surface.

Updated at: Fri, 22 Nov 2024 01:40:22 GMT