Split
Pea
and
Asparagus
Soup
Split Pea and Asparagus Soup 
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Cook Time
about 60 minutes
Kitchen Time
about 10 minutes
Servings
14
Check out this take on our classic Hurst’s HamPeas® and you will have yet another green dish to serve next St. Patrick’s Day… or any day for that matter.
Categories: Homestyle Favorites, Soup, Ham, American
Ingredients
- 1- Package Hurst’s HamPeas®
- 1- Cup chopped carrot
- 1- Cup chopped celery
- 1- Cup chopped onion
- 1- Cup chopped asparagus
- 2- Smoked ham shanks
- 3- Cloves chopped garlic
- 10- Cups water
Cooking Directions ( reviews )
- Place the green splits into a colander or sieve and rinse with cold water. Sort through the peas, checking for any debris that may be present and discard.
- Dice the vegetables into 1/2″ pieces and give the garlic a rough chop.
- In a large soup pot over medium-high heat, saute the vegetables in 1-2 tablespoons of olive oil or butter. When they begin to soften and the onions become translucent, add the split peas, ham shanks, and 10 cups of water.
- Stir to combine and bring mixture to a rolling boil. Partially cover the pot and continue to boil for 30 minutes, then remove the lid and simmer uncovered for an additional 30-45 minutes.
- Remove ham shanks and let rest until cool enough to handle. With a small carving or pairing knife, cut meat from bone and chop into bite sized chunks.
- Reduce heat to low and puree mixture (without ham) using a submersion blender or food processor to desired consistency.
- Add the ham chunks back into the pureed soup and then stir in Hurst’s smokey ham seasoning mixture. Salt and pepper to taste.
- Serve hot with a dollop of sour cream and some cracked black pepper. Tastes great in a sourdough bread bowl too!
Reviews ( back to instructions )
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askirdlant@hotmail.com
March 30, 2011
Perfect For Spring!
Love this soup, it turned out perfectly yummy. Great for spring.
