Split Pea and Ham Soup
"We wanted a spoon-coating, richly flavorful broth studded with tender shreds of sweet-smoky meat, all without requiring the old-fashioned ham bone traditionally used to infuse the soup with flavor. Substituting ham hocks made the soup greasy and was skimpy on the meat. Ham steak, however, was plenty meaty and infused the soup with a fuller pork flavor. Without the bone, our soup needed richness and smokiness, and adding a few strips of raw bacon to the pot did the job. Unsoaked peas broke down just as well as soaked and were better at absorbing the flavor of the soup...."
INGREDIENTS
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2tablespoons unsalted butter
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1large onion
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Table salt
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2medium garlic cloves
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7cups water
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1 ham steak
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3slices thick-cut bacon
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1pound green split peas
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2sprigs fresh thyme
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2 bay leaves
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2medium carrots
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1medium celery rib
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Ground black pepper
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