I love making split pea soup because it's a hearty and comforting dish that's perfect for cozy nights at home.
ingredient
- 2 tablespoons extra-virgin olive oil
- 2 cups diced yellow onion, ¼" dice
- 1 cup diced celery, ¼" dice
- 1 cup diced carrots, ¼" dice
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 teaspoons fresh thyme, chopped or 1 teaspoon dried
- 1 dried bay leaf
- 1 tablespoon minced garlic
- 16 ounces dried green split peas, sorted and rinsed (2 to 2 ¼ cups)
- 1 ½ pounds smoked pork hocks, or ham hocks
- 4 cups water
- 4 cups unsalted chicken stock
- 1 tablespoon chopped parsley, for garnish
Directions
- Cook the Vegetables – Heat a Dutch oven or large, heavy-bottomed pot over medium heat. Add the olive oil. Once hot, add the onions, celery, carrots, salt, and pepper. Saute until soft and lightly brown, about 8 to 10 minutes.
- Saute the Aromatics – Add the thyme, bay leaf, and minced garlic. Saute for 30 seconds until fragrant.
- Add the Peas – Add the split peas and saute for 1 minute.
- Add the Pork – Place the pork in the center of the pot. Add the water and chicken stock. Stir and bring to a boil over medium-high heat.
- Simmer the Soup – Once boiling, reduce the heat to medium-low, cover, and simmer. Stir occasionally so that the peas do not stick to the bottom. Adjust the heat as needed to maintain a gentle simmer.
- After 1 hour, flip the ham over. Continue to cook until the peas fall apart and the soup lightly thickens, about 1 hour. The meat should easily pull off the bone, and the vegetables should be tender.
- Chop the Meat – Remove the bay leaf and discard. Transfer the ham to a cutting board. Remove the skin and discard. Pull the meat off the bone and dice it into small pieces.
- Puree the Soup – Use an immersion blender to puree the soup for a smooth consistency. Alternatively, use a countertop blender in batches. If desired, leave a few cups of peas intact for a rustic texture.
- To Serve – Season the soup with salt and pepper to taste. Add the pork back to the pot and stir to combine. Divide among bowls and garnish with parsley.
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