Split Pea Soup with Ham Hocks Recipe
I like my split pea soup with plenty of texture, so I puree only half of this recipe, leaving the remaining chunks intact. Homemade stock and a long, slow simmer are the keys to the soup’s full flavor.
Ingredients
| 1 | 16-ounce package | dried spit green peas |
| 1 | tablespoon | olive oil |
| 1 | tablespoon | butter |
| 1 | large | onion, minced |
| 2 | teaspoons | salt |
| 2 | teaspoons | crushed garlic |
| 1 | teaspoon | freshly ground black pepper |
| 2 | medium | carrots, chopped |
| 2 | ribs | celery, chopped |
| 1 | bay leaf | |
| 1–1 ½ | pounds | ham hocks, split* |
| 6 | cups | chicken stock |
| *Have your butcher split the ham hocks for you. |
Directions
- Cook the split peas according to the directions on the package. Set aside.
- Place the olive oil and butter in a large, heavy-bottomed pan set over medium heat.
- Add the onions and salt and cook until golden and translucent.
- Add the garlic, pepper, carrots, celery, and bay leaf, and mix well. Adjust the heat to prevent burning and cook for 10 minutes.
- Add the cooked split peas, ham hocks, and chicken stock and stir well.
- Cover partially with a lid, lower the heat to a slow simmer, and cook for 30 minutes.
- Remove from the heat. Carefully ladle out about half the soup, and puree it using a food mill or blender. Stir the pureed mixture back into the pot.
- R emove the ham hocks. Strip away and discard all visible fat. Shred the meat and return it to the soup. Discard the bones.
- Adjust the seasonings.
- Ladle into bowls and serve.
Preparation Time:
Less than 90 minutes.
