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1 lb. green split peas
2 qts. water
1 ham bone with leftover meat
1 cup chopped onions
1 cup diced carrots
¼ tsp. celery salt
½ tsp. black pepper
Wash peas. Place in pot with water. Bring to boil and reduce heat and simmer for 3 minutes. Remove from
heat, cover, and let stand for 1 hour.
Return to heat, and add remaining ingredients. Bring to a boil; reduce heat; simmer, covered for 1 ½ hours
Remove ham bone and any larger pieces of ham. Let cool until it can be handled, about 10 minutes. In the
meantime, puree the soup with a stick blender or in a regular blender.
Remove any ham from the bone. Dice ham and return to soup, simmer another ½ hour.
Serves 6 – 8
Pairs well with Iron Hub Chardonnay.