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Commander's Split Pea, Carrot, and Ham Soup

Source of Recipe

From "Pig: King of the Southern Table" by James Villas


Recipe Introduction

"This is my adaptation of one of the many great soups served at the legendary Commander's Palace Restaurant in New Orleans. As I was taught by the chef, the reason for cooking the soup uncovered for the first 30 minutes is not only to reduce the broth slightly but also to release the initial flavor of the ham hocks. At Commander's, fresh ham hocks are used, but these are becoming increasingly difficult to find today, and I actually prefer the intense flavor of smoked ham hocks. Personally, I cannot imagine eating this delectable soup without at least a few dashes of Tabasco."

List of Ingredients

â—¦ 3 tablespoons butter
â—¦ 3 large leeks (white parts only), rinsed thoroughly and sliced widthwise ¼ inch thick
â—¦ 6 medium carrots, scraped and cut into large dice
â—¦ 4 celery ribs, cut into large dice
â—¦ 8 cloves garlic, thinly sliced
â—¦ 2 lean smoked ham hocks
â—¦ 2 pounds dried split peas, rinsed and picked over
â—¦ 3 quarts chicken broth
â—¦ 2 bay leaves
â—¦ Salt and freshly ground black pepper to taste
â—¦ Tabasco sauce to taste (optional)


Recipe

In a large pot or kettle, melt the butter over moderate heat, add the leeks, carrots, celery, and garlic, and stir till softened, about 8 minutes. Add the hocks and stir till the aroma of ham becomes evident, about 3 minutes. Add the peas, stirring constantly, and cook till they turn bright green, about 3 minutes.

Add the broth, bay leaves, and salt and pepper, bring to a boil, reduce the heat slightly, and cook, uncovered, for 30 minutes. Reduce the heat to low, cover, and continue cooking till the liquid is creamy and the peas start to break down, about 30 minutes, stirring from time to time and adding a little water if the soup seems too thick.

Remove the hocks and, when cool enough to handle, remove and dice the meat, add it to the soup, and stir well. Add the Tabasco if desired, stir well, and serve the soup piping hot in wide soup bowls.

Makes 6 to 8 servings