Earlier in the fall Jen over at Modern Beet* posted a recipe for split pea soup, but I never got around to making it. I blame her for planting the seed in my head. Then later in England, my friend Leslie and I made the mistake of grocery shopping while incredibly hungry. I saw a can of split pea soup and had to have it. We rushed home to make our respective soups and while Leslie had a yummy roasted pepper soup, for me there would be no joy in Mudville. I wound up with an overly salty bowl of gruel that tasted like a disgusting potato. I hate to admit my wastefulness, but it ended up down the sink.
So today I found myself not only with leftover ham from a recipe I am working on for Mutineer, but with stock from the ham bone and split peas in the cupboard. To top it all off today is the one day a year I make my favorite sandwich. It would appear the stars have aligned in my favor. I seasoned my soup with smoked salt, pepper and gave it just of depth by browning the onions and deglazing with white wine. The result is a rich, creamy and comforting soup, that to me, tastes absolutely perfect.
My sandwich is something that anyone making a turkey dinner with all or most of the trimmings can make. I’m sure it is pretty obvious where this is going, but if not definitely read on, you may get a good idea. I toss some shredded turkey in a bit of leftover gravy, not too much it shouldn’t be gloppy and layer it with toasted bread. If that weren’t enough I add leftover stuffing to the mix and serve it with a little cranberry sauce for dipping. Wow. Reading that, it’s probably a good thing I only eat this once a year. Barney is getting a long walk tonight.
Split Pea Soup
2 TBS Unsalted Butter
1/4 to 1/2 tsp Smoked or regular Sea Salt (I used Salish)
1 medium Onion
16 oz. Green Split Peas, picked through and rinsed
A Healthy Splash of White Wine
7-8 cups Ham Stock, warm
2 cups Leftover Ham, shred or diced
In a large pot, melt your butter over medium heat and add the onions. Brown the onions well and deglaze your pan with white wine, loosening any yummy bits from the bottom of the pan. Add all of the split peas, except 1/2 cup and stir. Add in the stock and bring to a boil. The cover and reduce the heat to medium low to low and simmer for 20 minutes. Using a blender or immersion blender, carefully blend your soup until smooth, then add in the reserved split peas to mix up the texture a little. Simmer for 15 minutes or so before adding in the ham and simmering 10 minutes or so more before serving.
For serving, ladle into your favorite bowl, make your favorite sandwich and allow a feeling of contentment to wash over you.
*Modern Beet is one of my favorite blogs. Jen is a fearless cook who makes homemade tempeh one day and braises pork belly the next. If you haven’t already, check it out.
As I was carving ham for 500 this week, I kept eyeing the ham bones and thinking, “Spliiiiiiit peeeeeaaaaaaaas”. Shoulda, woulda, coulda.
Enjoy!
Mmmmmm! I couldn’t agree more! A hambone is precious stuff around here.
I use cream sherry in my split pea soup — I like the warm note — and I flavor it with marjoram. Then we drizzle just a bit of heavy cream on the top. The cream really rounds it out and enhances it and certainly is pretty contrast with the green soup.
Hope you had a lovely Thanksgiving. Did you manage to cook with your wrist injury? I hope it’s much improved by now.
Fantastic soup, Erin! I’ve never had the chance to make it with fresh ham stock—must taste heavenly!
Jen, I would have been sneaking them out in my purse.
Rainey, the sherry and marjoram sound lovely.
Yes, my wrist is much better thank you. I was able to stop wearing that wretched sling a few weeks ago.
Angela, Thanks! The ham stock makes a huge difference, the flavors are so pure.
That’s so nice of you to say!
The sandwich looks delicious. Were you the turkey cook this year? I was someone’s guest, meaning I didn’t have a nice turkey carcass to make soup with afterwards… perhaps next year
Question — does the smoked salt make a major difference taste-wise?
Jen, It was just the two of us this year, so yes I was the cook. I’m sure most people think I’m nuts to roast a turkey for two, but I couldn’t pass up on making the stock and other leftover goodness like Thanksgiving Shepherd’s Pie.
The smoked salt is not a necessity, but I do think it adds to the layers of flavor in this creamy, smoky soup. But, it will be good either way.
If someone thinks it’s over the top to make a full turkey dinner for two I’m not one of them! The one year we were guests for Thanksgiving dinner I went home and made my own the following day so we could have our leftovers. We’re people who consider T-day dinner a necessary and pleasant preliminary to the real deal: the leftovers. Which is why I smiled a particularly sympatico smile at your title “…and the Sandwich I Look Forward to All Year”. ;>
Rainey, We went to my mother’s house last year for the first time in several years and while she does a lovely spread it just wasn’t the same. No leftovers. A few days later, I roasted a turkey and made my stuffing. We were rolling in sandwiches and stock.