Split-Pea Soup with Crispy Jamón Serrano (and the crackers on the side)

Split Pea Soup with Crispy Jamón

Ingredients

For the soup

• 2 tbsp / 30ml olive oil

• 5–6 slices jamón serrano, prosciutto, or bacon

• 1 medium onion, diced

• 10 cloves garlic, chopped

• 1 stalk celery, thinly sliced

• 1 tsp herbes de Provence

• 2–3 sprigs fresh thyme

• 2 bay leaves

• Abundant black pepper to taste

• 1 lb / 500g split peas, rinsed

• 4 cups / 950ml ham broth or ham bouillon

• 2 cups / 475ml water

• ½ cup / 75g baked ham, chopped

• 4 carrots, sliced into coins

• 2-6 teaspoons vinegar (such as red wine, apple cider, or white)

• 1 large bunch fresh parsley, chopped

To serve

• Crème fraîche

• “The crackers on the side”

Method

1. Crisp the jamón. Dice and fry in olive oil ~5 mins until crispy. Remove with a slotted spoon; reserve fat. (Bacon: ~15 mins.)

2. Build the base. Cook onion in the fat over medium-low, stirring, until deeply golden — about 20 minutes. Don’t rush it.

3. Add aromatics. Stir in garlic, celery, herbes de Provence, thyme, and black pepper. Cook ~10 mins until softened and fragrant.

4. Simmer. Add split peas, broth, water, and bay leaves. Bring to a boil, then reduce to a simmer, cover, and cook ~1 hour until peas are completely tender. Remove thyme and bay leaves.

5. Blend. Partially blend with an immersion blender — creamy but with texture. Adjust salt carefully; the ham and jamón topping will add more.

6. Finish. Add carrots and baked ham. Simmer 10–15 mins until carrots are just tender. Add the vinegar 1 teaspoon at a time, tasting after each addition, until the soup flavors have awakened without tasting too sour.

7. Serve. Stir in parsley. Ladle into bowls and top with crispy jamón, more parsley, and a dollop of crème fraîche. Must be served with “the crackers on the side.”