Here at Hudson Place, we have quite a few home chefs! For the first installment of a monthly post featuring a favorite recipe from an agent here at Hudson Place Realty, Jake Fowler brings us a little something to make the most of that left over ham bone from your holiday dinner.
Split Pea Soup
2 tablespoons olive oil
1 large onion, chopped
1 Large leek, white and pale-green parts only, chopped
2 celery stalks, chopped
4 garlic cloves, chopped
Kosher salt and freshly ground black pepper
2 Yukon Gold potatoes, unpeeled, cut into small pieces
1 cup chopped leftover ham
1 ham bone
6 sprigs thyme
2 bay leaves
2 cups green split peas
2 tablespoons Worcestershire sauce
1 tablespoon of Louisiana style hot sauce(or not)
Sour cream and croutons (for serving; optional)
Heat oil in a large pot over medium heat. Add onion, leeks, celery, and garlic; season with salt and pepper to taste, stirring occasionally, until vegetables are softened, about 10–12 minutes. Add potatoes and ham. Cook, stirring occasionally, until potatoes are just softened, 8–10 minutes. Add ham bone, thyme sprigs, bay leaves, and split peas and add enough water to cover. Bring to a boil, reduce heat, and simmer, uncovered, until peas are very soft and falling apart, 1½–2 hours.
Remove ham bone (along with any meat that is still attached), thyme sprigs, and bay leaves from soup. Add Worcestershire sauce; season with salt and pepper.
Adapted from Bon Appetit