Split Pea And Ham Soup Ii

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Split Pea And Ham Soup Ii to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Split Pea And Ham Soup Ii, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 pound leftover ham bone with
• meat attached
• 1 cup chopped onions
• 2 cloves garlic, minced
• 2 teaspoons freshly ground black
• pepper
• 1 pound dried split peas
• 1 cup chopped carrots

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Place the ham bone in a large pot over high heat

Step 2: Technique & Execution

Add water to cover, bring to a boil, reduce heat to low and let simmer overnight

Step 3: Technique & Execution

Allow to cool and clean the stock, discarding the bone, excess fat, and any cartilage

Step 4: Technique & Execution

Return any good ham meat to the pot and bring back to a boil

Step 5: Technique & Execution

Add the onion, garlic and ground black pepper and allow to simmer for 1 hour

Step 6: Technique & Execution

Then pour in the split peas and the carrots and allow to simmer for at least 1 more hour to allow the peas to break down