Kosher Split Pea and Turkey Ham Soup

By Harry {doc} Babad, © Copyright 2012, All Rights Reserved.

Background

The original recipe used both a ham bone to make ham stock and a diced ham steak for the soup. As years passed, I used a split ham hock for flavor, removing the meat and a bit of the fat for the soup. Note both of this methods required tasting while making the stock, to avoid over adding salt.

In deference to my Kosher keeping friends and my wife who eats no red meant. The recipe evolved to broth and turkey ham. Drastically adapted from, if I remember correctly, Cook’s Illustrated Magazine or something else I read, by me ca. 1970.

INGREDIENTS

• 3 quarts water or Chicken brother {for a Richer Flavor) 
• 3 dried Turkish bay leaves
• 14 oz. yellow or green split peas, rinsed and picked through
• 1/2 tsp. dried thyme, plus a pinch
• 2-3 Tbs. olive oil
• 2 medium onions, chopped
• 1 1/2 cups chopped carrots
• 3/4 cup chopped celery
• 2 -3 large garlic cloves, minced or their water-garlic equivalent
• 2 cups new potatoes cut into 1/2-inch dice
• 1-1/2 to 2 cups Turkey ham cut into bite-sized pieces
• salt and medium ground pepper to taste
• ¼ tsp chili flakes, Optional but good!
• Optional Garnishes — Paper thin sliced red onion or even cucumber for serving

DIRECTIONS

Vegetables

1. Sauté, on low heat, the chopped onions, celery and garlic in olive oil {30 minutes} until golden brown or even caramelized, This takes PATIENCE, but the flavor is worth it!
2. Season with salt and pepper and a pinch of dried thyme and simmer a few minutes more to bring out the thyme flavor. Set aside.

Cooking the Peas

1. Bring the water or broth and bay leaves to a boil in a large saucepan or Dutch oven.
2. Lower the heat medium-low, then add the split peas, thyme and salt and pepper to taste.
3. Cover and simmer for 30 minutes to an hour; removing bean froth as it comes to the surface.
4. Uncover the pot and continue to simmer covered for 15 minutes or until the peas are cooked and tender.

Finishing It All Up

1. Add the potatoes and simmer for 15 minutes more.
2. Add the vegetables and ham pieces to the soup, then simmer for 5 to 10 minutes to blend the flavors.
3. Taste for seasoning and serve.

Notes:

• This soup tasted even better reheated the next day, after being refrigerated!
• Another variation is to run the soup through the blender, adding more broth is needed to thin it, refrigerate and serve cold, with a green salad!
• When I’m not cooking Kosher, but using the turkey ham, I use 4 Tbs butter to sautée/caramelize/brown the vegetables instead of olive or canola oil.
• When using a ham hock or ham bone, after cooling just a bit, but before serving, skim any fat off the surface if desired.