Honey Baked Ham Pea Soup

One of my fondest memories of my Nana was her in the kitchen. She was an amazing cook.  I don't have a single memory at her house without it involving sitting at her kitchen table eating a mug of soup (you never went to her house and left hungry).  However, there was one soup the grandchildren refused to try, split pea soup.  Perhaps it was the green/brownish color or the odd texture, but either way, I wouldn't touch it with a ten foot pole.  After years of fighting her on it, Nana got creative.  I vividly remember arriving at her house with my sisters and her stopping us at the door with blind folds. She told us she made us a wonderful surprise and we had we could not peak until she said so.  We all were escorted into the kitchen and seated at the table.  She walked around the table and gave each of us a taste of the surprise.  We all were squealing at how wonderful the warm soup was when she tore off the blindfolds for us to see the green mixture sitting in front of us.  My Nana insisted things aren't always as they seem and when it comes to split pea soup, that is definitely the case! The recipe below is not my Nana's recipe but is adapted from my Ina Garten's cookbook, Foolproof.  The Christmas leftovers had to be put to good use :)

Honey Baked Ham Pea Soup
Serves: 4-6
Source:  Adapted from Ina Garten's Foolproof Cookbook

1 lb frozen peas
1 1/2 cups honey baked ham, cut into 1/4 inch cubes
1 large shallot, finely diced
1 large garlic clove, finely diced
1/2 tsp salt (more or less depending on taste)
1/2 tsp pepper (more or less depending on taste)
2 cups cooking stock
1 cup white wine (I used pinot grigio) 
olive oil
Parmesan (optional for garnish)

In a large pot or dutch oven such as a Le Creuset, warm oil over medium heat.  Add shallots and saute for 5 minutes until translucent.  Add garlic and heat for one minute. Add ham and saute for one minute to allow fat to coat bottom of pan.  Remove ham and set aside.  Add stock, wine, frozen peas, salt, and pepper to the pot and bring to a boil.  once boiling, reduce down to a simmer.  With a hand held food processor, puree peas into liquid.  Once done, add ham back into mixture and allow to simmer for 30 minutes.  Add more salt and pepper to taste before serving.  Serve with or without a garnish.  Garnish ideas include homemade croutons or Parmesan.  

Notes:  When I made this I kept the meat in the soup when I pureed the peas.  The taste was great, but the texture was a bit lumpy. As indicated in the recipe above, I suggest removing and adding back so the meat are in large bits and the pea soup will be creamy and smooth.  

Ratings:
Miss J, 8 out of 10
Moe, unrated (he is at work)

- Miss J