Split Pea and Ham Soup
Appears in Cook's Illustrated January/February 2011
WHY THIS RECIPE WORKS
Instead of the traditional hambone, we opted for a ham steak. Simmering the steak and some bacon in the broth made our Split-Pea and Ham Soup recipe smoky and meaty. Unsoaked peas absorbed the pork-enriched broth so that every layer of the ...