Ham and Split Pea Soup with Caraway
Appears in Cook's Illustrated March/April 1999, America's Test Kitchen TV
An agreeably cheap cut of pork proved to be the secret to a modern but full-flavored version of this classic soup.
WHY THIS RECIPE WORKS
After much testing we discovered that ham was indeed necessary for the best split pea soup recipe; broths made without ham tasted weak, and those made with ham substitutions tasted processed. A ham bone was key to flavorful broth, and the t...