Split Pea Soup with Ham
Source of Recipe
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List of Ingredients
1 lb. dry green split peas
1-2 lb. smoked ham hocks
1/4-cup olive oil
4 cups mirepoix (about 1 onion, 2 stalks celery, and 4 carrots, chopped)
1 tsp. salt, pinches of black and crushed red pepper
large herb bundle (plenty of sprigs of fresh parsley, thyme, other herbs, and 1-2 bay leaves - tied with cotton string)
8 cups water
2 cups chopped red potatoes
3/4 lb. smoked ham cubesRecipe
Have your butcher saw ham hocks into steaks roughly 1.5-inch thick. Combine ham hock and peas in an 8-quart pot and add enough water to cover peas by at least 2 inches. Bring to a boil for two minutes, cover pot and rest at least one hour. Drain & rinse.
In the now-empty pot add 1/4-cup olive oil, garlic, mirepoix and 1/2 tsp kosher salt, sautéing until soft. Add back peas and ham shank along with 8 cups of water. Bring to a boil and skim. Add potatoes ham and bring back to a boil; skim. Reduce heat and simmer for 1 – 1.5 hours uncovered, skimming and stirring regularly. Add water if soup gets too thick.
Remove ham shank to cool and smoosh the peas against the sides and bottom of the pot as desired – or puree with an immersion blender. If you like your soup chunky, skip this step and see variation that follows. Once cool, pick the meat from the ham shank and add back to pot, simmer and check for final seasoning.
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