Nick and Joan have been serving breakfast and lunch at their Place near T.F.Green airport for over 29 years. Known for their meaty slices of real ham cut off the bone and their caring, friendly welcome and service, they also make a delicious, hearty, homemade pea soup, the old-fashioned way, from a stock made from hambone.
Here’s my pea soup recipe, inspired by my favorite Rhode Island airport-neighborhood place. Autumn is a-comin, by gum, and this soup will warm you in the most delightful way.
Split Pea Soup with ham (serves 8)
- 1 tablespoon cooking oil, butter or bacon grease (grease is best, and it won’t kill you, it’s only a wee tablespoon)
- 1 medium onion finely chopped
- 1 large clove minced garlic
- 1 pound dried split green peas
- 2 quarts ham stock made from leftover hambones (cover 1-2 large hambones with 2 quarts water, add a bay leaf, pepper, a garlic clove, 1/2 of an onion, a carrot, a stalk of celery, and simmer on low heat, covered for 2 hours. Strain and refrigerate for up to 48 hours or freeze for up to 6 months)
- 1 tablespoon dried thyme
- 1 bay leaf
- 1-1/2 cups chopped, leftover ham
- celery salt and pepper
- 1 tablespoon cream for garnish (optional, but very tasty and pretty)
- In large stop pot, heat olive oil over medium high heat and sauté onion until wilted. Do not allow onion to brown. Add garlic and stir for 1 minute.
- Sort and rinse peas, then add to the pot. Cover with stock. Add thyme and bay leaf. Simmer, covered, one hour or until peas are fully cooked. If soup gets too thick and pasty, add some water.
- Puree half the soup with an immersion blender, food processor or drink blender and return to the pot to re-warm. Add the ham.
- Season to taste with celery salt and pepper.
- Ladle into bowls and drizzle with cream. Serve with grilled cheese on rye bread and some veggie sticks to make a hearty meal. For a drink pairing, try a malty assam tea (Irish breakfast) or a hoppy ale, such as good old Liberty Ale (the one that started the craft-beer revolution in 1975).
What’s your favorite autumn soup? (If you have a recipe on your blog, please feel free to post your link).
16 thoughts on “Hambone, Hambone, Pea Soup (inspired by Nick and Joan's Place)”
Bone-in ham: yum!!! 🙂
We stopped at Nick & Joan’s for lunch yesterday–sat at the counter and Ken made up his own sandwich, which Nick was happy to provide for him. Ham sliced off the bone, grilled, topped with white American, served on a toasted Kaiser roll with mayo, lettuce & fresh tomato. It was definitely yum! 🙂
Oh yeah!!! All diets are off when there’s a REAL hambone soup present! This just has me salivating…
I know, I can’t resist it either. But it’s mostly healthy, so I never feel guilty about eating it now and then. 🙂
Always looking for a good split pea and ham soup! This one looks good and easy!!
Thanks for peeking in, Melissa. And yes, it is fairly easy although somewhat time consuming.
It’s possible to shorten the time by substituting low-salt chicken broth for the ham stock.
I grew up on pea soup. Unfortunately it was that dreadful stuff in a can that my mother insisted on serving. It was a revelation when I grew up and discovered real pea soup. This looks delicious. I can’t wait to try it.
Here’s my current autumn favorite. It’s a favorite because I’m busy and this is really simple (as well as good). http://foodandwineaesthetics.com/2013/09/05/recipe-simple-white-bean-and-garlic-soup/
Thanks Dwight–and I’m looking forward to making your soup very soon. It sounds perfect for supper on a chilly weekday evening.
Pea soup and hearty ale sounds like a perfect fall meal.
I love pea soup!!! 🙂 I like pumpkin soup too. Here is a link to my recipe http://florastable.com/2012/10/23/pumpkin-soup/
Have a wonderful Sunday, Tracy!
You, too, Francesa! 🙂
Thank you for the recipe. I’m looking forward to trying it!
Could the Ham be substituted by chicken? The consistence of the meats is so different, I remain unsure.
It would be different, but on could use chicken broth and substitute smoked chicken, or tandoori chicken for the ham, and use cilantro instead of thyme. It would be very tasty, I think–but, it wouldn’t taste the same.
I love pea soup when the weather turns cold 🙂
This season always gets me thinking contented soup-y thoughts. 🙂