Servings: 6 to 8 as a first course, 4 as a main course
This soup makes a nice hearty starter, especially garnished with croutons, but I also love to serve it with crusty whole wheat bread and call it dinner.
Make Ahead Tips
The soup can be cooled and refrigerated for up to 3 days, or frozen for up to 3 months. It will thicken as it cools, but will thin again when heated. Reheat slowly, adding water as needed, to prevent the bottom from burning.
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I followed the recipe exactly except using a ham bone instead of ham hocks. I also added more diced ham than you could get from a ham hock (about 2 cups total). I left the pot partly covered (lid ajar) during the long simmer. The consistency was perfect - like a heavy cream as stated in the recipe. The flavor was excellent but different from most split pea soups. My teenage daughter who normally runs in the opposite direction from anything green loved it. I'm not sure about the ground cloves, might try it without that next time. The cayenne is important, I think without it the flavor would be a bit cloying.
I made this using a leftover ham bone. It was very tasty. There was something a little sweet about it that my husband didn’t love - I did adda few extra carrots so I may back those off next time to see if it reduces the sweetness. I will be making again right after we finish the Christmas ham!
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