Baked ham bring out my inner commitment phobe. Sure, it’s delicious, but you’re basically obligated to eat it for days on end until it’s gone. I made a baked ham for Christmas, and by the following week I was begging my sister-in-law to take the leftovers off my hands. I couldn’t reheat it one more time, or eat one more ham sandwich.
I did, however, freeze the ham bone to make split pea soup. I knew it would make a perfect Easter-themed blog post. (Look at me, planning ahead!) I even packed it up and moved it from our old house to our new house. Alex was like, what is that? when he saw me lugging a giant, two gallon-sized Ziplock bag with a frozen hunk of meat and bone inside.
But let me tell you, it was worth it. Even though this soup is hearty and soul-warming, it still makes me think of spring. Maybe because it’s green, maybe because I loaded it up with fresh herbs, or maybe because I added a splash of crisp white wine.
When I set out to develop this recipe, I knew I wanted to make it different. There are already a million recipes for split pea soup with ham. Does the blogosphere really need another one? I wanted mine to be unique and fun. So I decided on split pea soup with ham…and cheese!
Let’s talk about those cheese crisps. They’re so pretty and elegant, right? Would you believe there is only one ingredient (um, that would be cheese) and they take all of 10 minutes to make? Basically you just grate up a whole bunch of cheese, pile it into little haystacks on a cookie sheet, and bake until golden. I used Gruyere, but Parmesan would be delicious, too.
If baked ham is on your Easter menu, I implore you to save the bone and make this soup. If you can’t fathom more ham right away, freeze it to make in the future. I promise, there will come a time when a big bowl of rich, smoky soup, filled with tender carrots, creamy peas, and meaty chunks of ham, sounds absolutely irresistible. Like… right now?
Heather says
I have never made or eaten split pea soup – I’m not sure why, we eat tons of beans and legumes in our home. My mom always raves about it too, I wonder if my kiddos would like this!? It looks delicious, especially with the cheese crisp!
Lucy Baker says
Thanks Heather! I definitely think this is kid-friendly. Alas, my 3-year-old hates peas, but if your kids like them, go for it
Jane says
This looks and sounds absoloutely delicious! It has been so cold and rainy over here in South Africa so this is absoloutely perfect for this cosy weather! YUMMY!
Claira says
I haven’t had split pea soup in years. Mom my use to make it every year for the same reason that you made it.
The Parmesan Crips by the way sound like a perfect addition for this soup.
Valentina | The Baking Fairy says
This looks fantastic! I’m loving those fun cheese crisps on top. Pinning for later!
Mary @ Fit and Fed says
Hi Lucy! Saw this post linked on Plates and Pairings and just had to stop by to check out those cheese crisps, now I’ve got Gruyere on the list!
Lucy Baker says
Thanks Mary! The cheese crisps are super yummy. You could put them on salad or just eat them like crackers too!