Split Pea Soup for a Winter's Day
Description
This is a straight up, classic, green split pea soup with a good, meaty smoked ham hock I got at the farmers market. It is one of the first things I remember learning to cook as a child. I crave it every winter. My grandfather was known for his soups, and made a great one, and so did my mom. I bet yours did too.
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.
- 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.
