Ham & Split Pea Soup by Wild Poppy Bistro & Bakery
Kate Cram, Red Seal Chef & Owner of Wild Poppy Bistro & Bakery celebrates autumn by sharing this gluten-free recipe!
INGREDIENTS
- 2 cups green split peas
- 1 smoked ham hock
- 2 medium sized Yukon Gold potatoes, diced
- 8 cups chicken stock
- 1 large yellow onion, diced
- 2 carrots, small diced
- 3 celery sticks, small diced
- 1 Tbsp olive oil
- 3 cloves garlic, minced
- 4 bay leaves
- ¼ tsp red chilli flakes
- 1 tsp salt
- ½ tsp ground sage
- 1 tsp ground black pepper
- 1 tsp chipotle puree
INSTRUCTIONS
- In a soup pot, heat the olive oil and sauté the onion, carrots, and celery until the onions are translucent. Add the garlic and continue to cook for another 2-3 minutes.
- Add the ham hock, potatoes, stock, bay leaves, salt, sage, black pepper and chipotle puree to the pot.
- Bring to a boil, reduce heat and simmer until the peas are soft and falling apart. The ham hock should also become tender to the touch.
- Remove the hock from the stock and let cool. Remove skin and unwanted fat from the hock and dice/shred the ham into small cubes. Return to the soup pot. Taste the soup and adjust the seasoning as needed.
Enjoy!
Wild Poppy Market offers thoughtfully delicious grab & go meals, drinks, local brands and absolutely spectacular gluten-free baking! No gluten baking takes place on site. Learn more about Wild Poppy Market …
Hours: Mon-Sat 8-5. Closed Sundays.
Find Wild Poppy Market just one quick block off Trans Canada Highway 1 in Ladysmith – turn left at the Buller Street lights, then right on 1st Avenue. Click here for map.
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ROUND CAKES
6″ 4-6 Servings • 8″ 6-10 Servings • 10″ 10-16 Servings
Fresh Fruit • Vegan Chocolate • Chocolate Mousse • Carrot Cake • Blackberry White Chocolate • Cheesecake (10″)
CUPCAKES
Cake Base – White, Chocolate or Vegan Chocolate
Frosting – Vanilla, Chocolate, Raspberry, Mango, Lemon, Caramel, Maple Walnut, Peppermint Chocolate Chip
PIES, COOKIES, DONUTS & PUFFS*
Mile High Meringue Pie • S’mores Bar • Assorted Donuts • Macadamia White Chocolate Chunk Cookie • Gingersnap (vegan)
MUFFINS, ROLLS & SCONES
Daily Muffin • Morning Glory Muffin (vegan) • Blackberry White Chocolate Scone • Cinnamon Roll • Cheese Scone
BREADS
Sandwich Bread • Gluten Free Multi-Seed Bread
CUPCAKES & SQUARES
Cupcakes • Cheesecake Cups • Nanaimo Bar • Brownie • Trifle Cup • Raspberry Cheese Cake Bar
* Pure oats are used in gluten-free “Date Squares’ and in ‘Overnight Oats.’ Oat flour is never used at Wild Poppy Market
Market Menu – offerings change by day but can include soups, salads, sandwiches, wraps, panini, English muffins and bowls.
- When ordering – please confirm that you require a ‘gluten-free’ order.
BREAKFAST & SANDWICHES
Quiche • Breakfast Wrap • Breakfast Sandwich • Hot Pastrami Panini • Turkey & Brie Panini
SOUPS & SALADS
Soup of the Day • Market Salad • Cobb Salad • Roasted Vegetable Salad • Grilled Chicken Caesar
- Gluten-free menu items are carefully prepared on site, then wrapped or sealed, carefully displayed and identified as gluten-free (red stickers.)
- Gluten menu items are baked off site, carefully prepared on site using strict no cross-contact protocol. Typically sandwiches, wraps, panini, English muffins are then wrapped or sealed, carefully displayed and identified as vegan (green stickers) and / or containing wheat (blue stickers.)
Market Shopping – Wild Poppy is pleased to partner with ‘passionate people creating fabulous things’ from the Island and across Canada.
- Enjoy your favourite gluten-free brands but note, some items do contain gluten in an effort to meet the needs of all customers. Read ingredient labels carefully.
View the slider above to behold the breadth of available brands!
Meet the Chef
Kate Cram is a married mother of 3 boys. She grew up on Vancouver Island, moving to New York after high school to attend The Culinary Institute of America, in Hyde Park.
Upon graduating with an associate degree in Culinary Arts, she returned to the island to pursue a career in fine dining.
In August of 1999 she and her family, opened her first restaurant, The Sunflower Café.
In 2003, she opened Old Town Bakery in Ladysmith. The Old Town Bakery became very successful and is widely known for its cinnamon buns.
Happily, immersed in baking. Kate became a Red Seal Baker in 2008. In 2013, after experiencing many health challenges, Kate and her husband Geoff, opened Wild Poppy Bistro, a restaurant specializing in thoughtfully sourced and prepared foods with an emphasis on gluten free and vegan options.
In 2018, Kate became a Registered Holistic Nutritionist which aided in menu development and helped her to understand that food itself is natures best medicine.
Kate Cram appears in the Island Eats Cookbook featuring 41 chefs and establishments from Vancouver Island and surrounding Gulf Islands. Copies available in store.
Contact Kate at [email protected]
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