Split Pea Soup with Prosciutto
1 hour 30 minutes
Last week, I was basking in the 60 degree temperatures of Barcelona, and now we are home in Baltimore…and it is 10 degrees…Fahrenheit…it is time for soup!
When I was in Philadelphia last month, I bought a bit under a pound of prosciutto chunks…you know, just in case! I decided today was the day to use them. I was craving peas, and wanted to make a split pea soup. I did not have any smoked ham-hocks left, and have never liked the flavor of chunks of regular ham, so in went the prosciutto! Smoked meats give this soup a really lovely complex flavor.
I like to use chicken stock concentrate and an addition of a bit of mushroom stock in this soup, but chicken stock alone will do. I cook quite a bit with dried Porcini mushrooms. I hoard the water I use to re-hydrate them and use them to flavor soups and stocks.
- olive oil
- 1 onion, chopped
- 5 cloves garlic, roughly chopped
- 12 ounces prosciutto pieces
- 3 teaspoons chicken stock concentrate
- 2 bay leaves
- salt and pepper
- 10-14 cups of water
- mushroom stock if you have it
- Heat a bit of olive oil in a large Dutch Oven. Sauté garlic and onions until translucent but not browned, about 8 minutes on medium heat.
- Stir in the prosciutto and cook another 3 minutes or so.
- Add the chicken stock concentrate and the peas and mix until evenly covered and a bit glossy.
- Add the mushroom stock and about 8 cups of the water. Add bay leaves.
- Bring to a boil, reduce to simmer and cook for about an hour and a half until split peas are soft. Stir occasionally and add more water as needed.
- Season with salt and pepper to taste, remember the prosciutto and the stock will have some salt already.