Split Pea And Ham Soup By Chef Steven Musolf
The crouton makes its mark
When it comes to great soup, it's usually the bowl's contents rather than the garnish that gets the attention. But at The Farm in Park City, Utah, Steven Musolf's split pea and ham soup is the exception to that rule. The soup is thick, smoky and packed with ham flavor. Still, the crouton Musolf caps the dish with is an especially inspired touch. Its secret? Musolf brushes toasted baguette slices with bacon fat. It might be the cold-weather soup garnish to end all soup garnishes.
Recipe adapted from Steven Musolf, The Farm, Park City, UT
Split Pea and Ham Soup
When it comes to great soup, it's usually the bowl's contents rather than the garnish that gets the attention. But at The Farm in Park City, Utah, Steven Musolf's split pea and ham soup is the exception to that rule.
Ingredients
- 1 tablespoon unsalted butter
- 2 medium yellow onions, chopped
- 2 carrots, peeled and chopped
- 1 smoked ham hock
- 8 cups green split peas
- 20 cups (5 quarts) chicken stock
- 1 bay leaf
- 1 baguette, sliced and toasted
- Bacon fat or unsalted butter
Directions
- In a large stockpot set over medium heat, melt the butter. Add the onions and carrots and cook until the vegetables are tender and the onions are translucent, about 7 minutes.
- Add the ham hock, split peas, chicken stock and bay leaf and bring to a simmer. Cook, stirring occasionally, until the split peas are tender, about 1 hour and 15 minutes. Season with salt and pepper.
- Brush the toasted baguette slices with the bacon fat.
- Ladle the soup into bowls and top each with a baguette slice. Serve hot.