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German Split Pea Soup

Source of Recipe


From "Saveur: The New Comfort Food"



List of Ingredients



• 2 Tbsp extra-virgin olive oil
  
• 2 slices bacon, minced
  
• 1 large onion, minced
  
• 1 rib celery, minced
  
• 1 large carrot, peeled and minced
  
• 1 small celery root, peeled and minced
  
• Kosher salt, to taste
  
• 2 Tbsp flour
  
• 10 sprigs flat-leaf parsley
  
• 8 sprigs fresh thyme
  
• 2 bay leaves
  
• 1 pound green split peas, rinsed and drained
  
• 2 large smoked ham hocks (about 2 pounds total)
  
• Freshly ground black pepper, to taste
  






Instructions



1. Put the oil and bacon into a 6-quart pot and cook over medium-high heat until crisp, about 6 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate; set aside. Add onions, celery, carrots, and celery root; season with salt, and cook, stirring occasionally, until soft, about 10 minutes. Stir in flour; cook, stirring, for 3 minutes.
   
   
2. Tie the parsley, thyme, and bay leaves together with kitchen twine; add to the pot along with the peas, ham hocks, and 7 cups water. Bring to a boil over high heat. Reduce heat to medium-low and simmer, covered, until peas are very tender, about 1 hour. Remove from heat. Discard herbs. Transfer hocks to a plate and let cool; pull off and chop the meat; discard fat, skin, and bones.
   
   
3. Stir meat into the soup, season with salt and pepper, and ladle the soup into bowls. Sprinkle with reserved bacon.
   
   Serves 4