Split Pea Soup for a Winter Day

Description Ingredient Direction
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. SautĂ© 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.
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