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a bowl of completely smooth velvety golden-orange puree made from fully blended yellow split peas and roasted carrots, with irregular torn pink ham pieces partly submerged as the only solid pieces, without carrot chunks, whole peas, vegetable pieces or garnish
Rachel Kim

Yellow Split Pea and Ham Soup

Roasted carrots deepen the color and sweetness of yellow split peas without turning the soup into a bowl of plain carrot puree. Let the peas soften completely before blending, because a grainy pea won't become silky just because the blender has run longer. Torn pieces of ham go in after the base is smooth, leaving a clear contrast between the thick soup and the meat instead of blending everything into one texture. A little cumin works quietly underneath the smoke of the ham; it shouldn't make the bowl taste like chili. Give the pot a stir from the bottom as it reheats, since a thick pea soup can catch before the surface begins to bubble.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 lb carrots peeled and cut into 1/2-inch pieces
  • 1 tbsp olive oil
  • 1/4 tsp fine salt
  • 1 tbsp unsalted butter
  • 2 medium leeks white and light-green parts thinly sliced and washed
  • 2 garlic cloves minced
  • 1/2 tsp ground cumin
  • 12 oz dry yellow split peas sorted and rinsed
  • 6 cups unsalted chicken broth
  • 1/4 tsp black pepper
  • 12 oz fully cooked ham torn into bite-size pieces
  • 1 tbsp lemon juice
  • 1 cup water only if needed to loosen

Method
 

  1. Heat oven to 425°F. Toss carrots with olive oil and salt on a sheet pan and roast for 25 to 30 minutes, turning once, until tender and browned at the edges.
  2. Melt butter in a soup pot over medium heat. Cook leeks for 5 minutes until softened, then stir in garlic and cumin for 1 minute.
  3. Add split peas, broth and pepper. Bring to a simmer, partly cover and cook over low heat for 45 to 55 minutes, stirring from the bottom occasionally, until the peas collapse easily.
  4. Add roasted carrots and simmer for 5 minutes. Remove from heat and blend carefully with an immersion blender until smooth, keeping the blade submerged.
  5. Fold in ham and return to low heat for 5 minutes until the meat reaches 165°F. Stir in lemon juice and add up to the measured cup of water if needed for a thick but pourable soup.
  6. Divide among six bowls, making sure each portion includes pieces of ham.