Split Pea Soup with Ham and Alder-Smoked Sea Salt

Name: Split Pea Soup with Ham and Alder-Smoked Sea Salt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1- to 2-pound ham shank, cracked, or 1 ham bone; 3 quarts chicken or vegetable stock or water (low-sodium, if using canned stock); 1 pound (about 3 1/2 cups) dried green split peas, rinsed and picked over; 2 large leeks (white and light green parts only), chopped and rinsed; 1 large yellow onion, chopped; 3 carrots, peeled and thinly sliced; 1 stalk celery, sliced; 6 sprigs thyme, or 1 teaspoon dried thyme; 3 cloves garlic, crushed, or more to taste; 1 bay leaf; 1 teaspoon alder-smoked sea salt, plus more for seasoning (see note); 1/2 teaspoon freshly ground black pepper, plus more for seasoning

Servings: persons

1 1- to 2-pound ham shank, cracked, or 1 ham bone
3 quarts chicken or vegetable stock or water (low-sodium, if using canned stock)
1 pound (about 3 1/2 cups) dried green split peas, rinsed and picked over
2 large leeks (white and light green parts only), chopped and rinsed
1 large yellow onion, chopped
3 carrots, peeled and thinly sliced
1 stalk celery, sliced
6 sprigs thyme, or 1 teaspoon dried thyme
3 cloves garlic, crushed, or more to taste
1 bay leaf
1 teaspoon alder-smoked sea salt, plus more for seasoning (see note)
1/2 teaspoon freshly ground black pepper, plus more for seasoning

1
Prepare a hot fire (a 2-second fire) in a campfire, fire pit, or wood-fired oven.
2
Put the ham shank and stock in a 6-quart cast-iron or clay pot.
3
Bring to a boil over high heat, then reduce the heat to a simmer.
4
As the stock is heating, skim off any white foam that rises to the surface.
5
Simmer until no more foam rises to the surface, about 10 minutes.
6
Add the remaining ingredients and bring to a boil over high heat, stirring occasionally.
7
Move to indirect heat at a lower temperature to simmer, cover, and cook until the vegetables and split peas are tender.
8
Transfer the ham shank to a plate and set aside until cool enough to handle.
9
Pass the soup through a food mill into a clean 6-quart pot.
10
Be sure to scrape the bottom of the food mill and add to the pot of soup.
11
Alternatively, remove and discard the bay leaf and thyme sprigs and puree the soup in batches in a blender or food processor.
12
Trim off the skin and fat from the ham shank and cut the meat into 1/2-inch pieces.
13
Add the meat to the soup.
14
If necessary, reheat the soup over medium heat in the oven.
15
Taste and adjust the seasoning.
16
This smoky salt is fantastic in this soup.
17
You can also use it in barbecue sauce, as it contributes a natural smoky flavor thats quite wonderful.
18
The salt is smoked for twenty-four hours over red alder until it absorbs the woods full, rich aroma (see page 187).

312

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1- to 2-pound ham shank, cracked, or 1 ham bone, 3 quarts chicken or vegetable stock or water (low-sodium, if using canned stock), 1 pound (about 3 1/2 cups) dried green split peas, rinsed and picked over, 2 large leeks (white and light green parts only), chopped and rinsed, and more.

Yes, Split Pea Soup with Ham and Alder-Smoked Sea Salt falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!