Gourmet Split Pea Soup with Rosemary-Infused Ham

Name: Gourmet Split Pea Soup with Rosemary-Infused Ham
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6 servings
Ingredients: 1 lb dried split peas; 8 cups chicken broth; 1 lb ham, diced; 2 tbsp olive oil; 1 large onion, chopped; 2 cloves garlic, minced; 2 carrots, diced; 2 stalks celery, diced; 1 tbsp fresh rosemary, chopped; 1 tsp salt; 1/2 tsp black pepper; 1 bay leaf

🕒 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.

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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.

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.

Serving Suggestions

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.

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.

Gourmet Split Pea Soup with Rosemary-Infused Ham Recipe Walkthrough

Start by rinsing and sorting through your split peas. It's a quick task, but an important one to ensure no debris makes its way into your soup. In a large pot, heat some olive oil over medium heat. Toss in the chopped onion, minced garlic, diced carrots, and diced celery. Sauté these veggies until they're softened, which should take about five minutes. You'll know it's ready when the onions turn translucent and the aroma fills your kitchen.

Next, add your diced ham and fresh rosemary to the pot. Stir them around for a couple of minutes. This step is all about letting the rosemary's fragrance bloom and meld with the smoky ham. Now it's time to bring everything together. Pour in the split peas and chicken broth. Sprinkle in the salt, black pepper, and toss in the bay leaf.

Increase the heat to bring the mixture to a boil. Once you see bubbles, reduce the heat to low, letting it simmer uncovered. This is where the magic happens. Stir it occasionally for the next hour to an hour and a half. You're looking for the peas to be tender and the soup to thicken nicely. Before serving, don't forget to fish out the bay leaf; it's done its job!

Why You'll Love This Recipe

Rich, savory flavors from rosemary-infused ham.
Hearty and filling, perfect for a main course.
Simple ingredients with a gourmet touch.
Easy to prepare in one pot—minimal cleanup!

Ingredients

1 lb dried split peas

8 cups chicken broth

1 lb ham, diced

2 tbsp olive oil

1 large onion, chopped

2 cloves garlic, minced

2 carrots, diced

2 stalks celery, diced

1 tbsp fresh rosemary, chopped

1 tsp salt

1/2 tsp black pepper

1 bay leaf

Step-by-step Instructions

1. Rinse and sort the split peas, removing any debris.

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. Stir in the diced ham and fresh rosemary, cooking for another 2 minutes to release the fragrance of the rosemary.

4. Add the split peas, chicken broth, salt, pepper, and bay leaf.

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. Remove bay leaf before serving.

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