Split Pea Soup
Soups and Stocks
Level: Moderate Yield: 6 Servings
INGREDIENTS
2 tablespoons extra-virgin olive oil
1 large onion, chopped
3 to 4 large carrots, peeled and diced
4 ribs celery, diced
3 cloves of garlic, minced
3 bay leaves
1 sprig each of fresh: rosemary, sage, thyme, marjoram
6 whole black peppercorns
1 pound dried, green split peas, rinsed and picked over for stones.
One 2-pound smoked ham hock
3 quarts homemade chicken stock
2 teaspoons salt, plus more to taste
Freshly ground pepper and smoked paprika to taste
DIRECTIONS
Heat the olive oil in a deep stock pot and add the onions, carrots, and celery. Sauté until soft, about 12 minutes.
Add the garlic and bay leaves and cook for 2 minutes.
Make a bouquet garni using the fresh herbs and peppercorns. Tie tightly and place into pot. I Pour the peas into the pot, and nestle the ham hock on top.
Pour in the stock, add salt, and bring it to boil.
Reduce heat to simmer, cover and gently simmer for 2 1/2 hours, skimming foam from the top and stirring occasionally.
After simmering, remove ham hock from soup and cool. Remove bouquet garni and discard.
Chop up the ham hock and return to pot.
Season soup with more salt and plenty of freshly ground pepper and some smoked paprika to taste.
Serve piping hot with crusty bread or oyster crackers. Garnish with a drizzle of your best olive oil and some crumbled bacon.
