Gourmet Split Pea Soup with Rosemary-Infused Ham

🕒 Prep: 15 min
🔥 Cook: 1 hour 30 min
🍽 Serves: 6
★★★★★
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Get ready to cozy up with a bowl of Gourmet Split Pea Soup with Rosemary-Infused Ham. This recipe takes the classic comfort dish to new heights with a fragrant twist and hearty flavors that are perfect for any chilly day.

Gourmet Split Pea Soup with Rosemary-Infused Ham

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Ingredients for Gourmet Split Pea Soup with Rosemary-Infused Ham

Ingredients for Gourmet Split Pea Soup with Rosemary-Infused Ham

Split peas form the base of this soup, providing texture and a mild, earthy flavor. They break down during cooking, creating a thick, creamy consistency. Chicken broth enhances the soup's savory depth, while ham adds a smoky richness that pairs beautifully with the other ingredients. The sautéed onion, garlic, carrots, and celery form a classic mirepoix, giving a foundational flavor that complements the peas. Fresh rosemary infuses the dish with its aromatic, piney essence, elevating the ham's flavor. A touch of salt and black pepper seasons the soup, with a single bay leaf adding a subtle depth of flavor.

Why This Gourmet Split Pea Soup with Rosemary-Infused Ham Works

During cooking, the split peas slowly soak up the chicken broth and start to break down. They go from hard little pellets to soft, almost creamy pieces. As they cook longer, some peas fall apart completely and mix into the liquid, which is what makes the soup thick without adding cream or flour.

While the peas are softening, the onion, carrots, and celery are already tender from the first sauté, so they blend into the soup instead of staying crunchy. The ham sits in the pot the whole time, giving off its salt and meat juices as it warms, so the broth tastes richer and the ham pieces stay moist instead of drying out.

As the rosemary and bay leaf sit in the hot broth, their taste slowly spreads through the whole pot instead of sitting in one spot. By the time the peas are fully tender, everything has thickened into one smooth, hearty soup where the peas, vegetables, and ham all feel like one dish instead of separate parts.

Gourmet Split Pea Soup with Rosemary-Infused Ham Tips & Tricks

  • If the soup thickens too much, add more chicken broth or water to reach your desired consistency.
  • For an extra depth of flavor, consider adding a splash of white wine when sautéing the vegetables.
  • Leftover soup can be stored in the fridge for up to 3 days or frozen for up to 3 months.

Mistakes To Avoid

Letting the soup simmer on too high a heat makes the peas catch on the bottom of the pot before they soften. The peas scorch into a brown layer, and once that burned taste spreads through the liquid, the whole pot tastes harsh and the texture turns grainy instead of smooth and creamy.

Adding the salt at the very beginning in a huge amount can slow down how fast the peas soften. The peas stay a bit firm and chalky in the center even after a long simmer, so the soup never really thickens and feels thin with hard bits floating in it.

Skipping the step of softening the onion, garlic, carrots, and celery in oil leads to vegetables that stay a little raw and sharp. They don’t blend into the soup, so the final bowl has crunchy pieces and a watery base instead of a thick, blended feel.

Cutting the ham into very big chunks makes it heat unevenly and sit heavy in the bowl. The soup ends up with large, chewy pieces that sink to the bottom instead of small, tender bites spread through every spoonful.

Equipment Used:

Large pot, Knife, Cutting board

Ingredients

  1. 1 lb dried split peas
  2. 8 cups chicken broth
  3. 1 lb ham, diced
  4. 2 tbsp olive oil
  5. 1 large onion, chopped
  6. 2 cloves garlic, minced
  7. 2 carrots, diced
  8. 2 stalks celery, diced
  9. 1 tbsp fresh rosemary, chopped
  10. 1 tsp salt
  11. 1/2 tsp black pepper
  12. 1 bay leaf

Step-by-step Instructions

  1. 1. Rinse and sort the split peas, removing any debris.
  2. 2. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery, sauté until vegetables are softened, about 5 minutes.
  3. 3. Stir in the diced ham and fresh rosemary, cooking for another 2 minutes to release the fragrance of the rosemary.
  4. 4. Add the split peas, chicken broth, salt, pepper, and bay leaf.
  5. 5. Bring to a boil, then reduce heat to low and simmer uncovered for 1 to 1.5 hours, stirring occasionally, until peas are tender and soup is thickened.
  6. 6. Remove bay leaf before serving.

Frequently Asked Questions

Can I use vegetable broth instead of chicken broth?
Yes, vegetable broth can be used for a vegetarian-friendly version, but note that the flavor will be slightly different.
What can I do if I don't have fresh rosemary?
Substitute with 1 teaspoon of dried rosemary, but remember the flavor will be a bit more concentrated, so adjust to taste.
Is it possible to make this soup in a slow cooker?
Absolutely! Combine all ingredients in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

Serving Ideas for Gourmet Split Pea Soup with Rosemary-Infused Ham

Pair this hearty soup with a slice of crusty bread or a warm, buttery biscuit. A simple green salad with a light vinaigrette can balance the richness of the soup. For a special touch, garnish each bowl with a sprig of fresh rosemary or a sprinkle of freshly grated Parmesan cheese.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.