📝 About This Recipe
This sophisticated spread reimagines the nostalgic, comforting flavors of classic split pea soup into a velvety, elegant appetizer. Earthy green split peas are slow-simmered with aromatic vegetables and then whipped with savory smoked ham and a touch of crème fraîche for a luxurious texture. It is a rustic yet refined addition to any charcuterie board, offering a perfect balance of salt, smoke, and sweetness.
🥗 Ingredients
The Pea Base
- 1 cup Green split peas (rinsed and picked through)
- 3 cups Chicken or vegetable stock (low sodium preferred)
- 1 piece Bay leaf (fresh or dried)
- 1/2 cup Yellow onion (finely diced)
- 2 cloves Garlic (smashed)
- 2 sprigs Fresh thyme (leaves only)
The Ham & Texture
- 1.5 cups Smoked ham (finely diced, high-quality honey or forest ham)
- 2 tablespoons Unsalted butter (softened)
- 2 tablespoons Crème fraîche (or heavy cream)
- 1 teaspoon Dijon mustard (for a sharp tang)
- 1 teaspoon Lemon juice (freshly squeezed)
Seasoning & Garnish
- 1/2 teaspoon Kosher salt (to taste, depending on ham saltiness)
- 1/4 teaspoon Black pepper (freshly cracked)
- 1/4 teaspoon Smoked paprika (for garnish)
- 1 tablespoon Fresh chives (finely minced)
- 1 tablespoon Extra virgin olive oil (for finishing drizzle)
👨🍳 Instructions
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1
In a medium heavy-bottomed saucepan, combine the rinsed split peas, stock, onion, smashed garlic cloves, and bay leaf.
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2
Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to low. Cover partially and simmer gently.
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3
Cook the peas for 45-55 minutes, or until they are very soft and have absorbed most of the liquid. They should be falling apart when pressed with a spoon.
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4
Remove the pan from the heat. Discard the bay leaf and drain any excess liquid that hasn't been absorbed (reserve a tablespoon of liquid just in case).
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5
While the peas are still warm, transfer them to a food processor. Add the softened butter, Dijon mustard, and fresh thyme leaves.
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6
Pulse the mixture until it reaches a smooth, thick consistency. If it seems too dry, add a teaspoon of the reserved cooking liquid.
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7
Add the crème fraîche and pulse again for 10 seconds to incorporate. This adds a silky mouthfeel and a slight lactic tang.
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8
Transfer the pea purée to a mixing bowl. Fold in 1 cup of the finely diced ham, reserving the remaining 1/2 cup for the topping.
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9
Stir in the lemon juice, then taste. Season with kosher salt and black pepper carefully, as the ham will already contribute significant salt.
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10
Transfer the spread to a serving crock or bowl. Use the back of a spoon to create a small well in the center.
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11
Top with the remaining diced ham, a sprinkle of smoked paprika, and the fresh chives.
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12
Drizzle with a touch of extra virgin olive oil and serve warm, or refrigerate for 2 hours to allow the flavors to meld and serve chilled.
💡 Chef's Tips
For the best texture, ensure the split peas are truly overcooked; they should be mushy rather than al dente. If you prefer a rustic texture, only process half of the peas and mash the rest by hand with a fork. To enhance the smoky profile, you can sauté the diced ham in a pan for 3-4 minutes until crispy before folding it in. Always taste before adding salt, as different brands of ham and stock vary wildly in sodium content. This spread keeps beautifully in the fridge for up to 3 days; just stir in a teaspoon of warm water if it firms up too much.
🍽️ Serving Suggestions
Serve alongside toasted rye bread points or pumpernickel crostini for a classic pairing. Pair with crisp Granny Smith apple slices for a refreshing sweet-and-savory contrast. Accompany with pickled red onions or cornichons to cut through the richness of the legumes and ham. Goes excellently with a chilled glass of dry Riesling or a smoky craft porter beer. Use leftovers as a high-protein sandwich spread with sharp cheddar cheese and arugula.