Split Pea Soup with Ham and Alder-Smoked Sea Salt

Name: Split Pea Soup with Ham and Alder-Smoked Sea Salt
Yield: serves 6 to 8 as a first course or main course
Ingredients: 1 1- to 2-pound ham shank, cracked, or 1 ham bone; 3 quarts chicken or vegetable stock or water (low-sodium, if using canned stock); 1 pound (about 3 1/2 cups) dried green split peas, rinsed and picked over; 2 large leeks (white and light green parts only), chopped and rinsed; 1 large yellow onion, chopped; 3 carrots, peeled and thinly sliced; 1 stalk celery, sliced; 6 sprigs thyme, or 1 teaspoon dried thyme; 3 cloves garlic, crushed, or more to taste; 1 bay leaf; 1 teaspoon alder-smoked sea salt, plus more for seasoning (see note); 1/2 teaspoon freshly ground black pepper, plus more for seasoning

January 24, 2012

This recipe from author and cooking teacher Linda Carucci is a family favorite that she and I adapted for the wood-fired environment. The smokiness imparted is a great match with the ham. Use the ham bone to make a batch of this thick, satisfying soup to eat for supper during the week.

Recipe notes

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