Venezuelan Split Green Pea Soup with Ham Recipe

Ingredients

• 1 lb split green peas, rinsed (450 gr)
• 2 quarts water (8 cups / 2.000 ml)
• 2 Tablespoons butter (30 g)
• 1 cup onion, finely chopped (160 g)
• 2 garlic cloves, minced
• 1/2 lb cooked ham, diced (225 g)
• 2 celery stalks, finely chopped
• 2 cups carrots, diced (280 g)
• 4 parsley sprigs
• 2 bay leaves
• Coarse sea salt
• White pepper (freshly ground)

Instructions

1. 1

   In a large pot over medium heat, combine the water and split peas. Cook for 20 minutes, uncovered.

2. 2

   Meanwhile, in a skillet over medium heat, melt the butter. Sauté the onion and garlic until soft and translucent, about 5 minutes.

3. 3

   Add the ham to the skillet and cook, stirring constantly, for about 3 minutes.

4. 4

   Add the celery and cook for 3 more minutes.

5. 5

   Ladle 2 cups (480 ml) of the pea broth into the skillet with the vegetables and ham. Simmer over low heat for 5 minutes.

6. 6

   Pour the vegetable and ham mixture into the pot with the peas. Add the parsley and bay leaves.

7. 7

   Season with salt and pepper. Simmer over low heat until the peas are completely tender and the soup has body, about 25 more minutes.

8. 8

   Discard the parsley and bay leaves.

9. 9

   Serve hot.