April 18, 2012
This rich and creamy split pea soup has savory notes of thyme and bay. Enjoy its deep smoky flavor!
4 servings
1 1/4 cups dry split peas
1 large smoked ham hock (roughly a half pound)
2 teaspoons olive oil
1/2 large onion, chopped
2 carrots, chopped
2 stalks celery, chopped
2 cloves garlic, minced
4 cups chicken stock (or water)
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery and sauté for 5 minutes. Stir in garlic and stir for 30 seconds.
Add all remaining ingredients and bring the mixture to a boil. Lower the heat to a simmer and cover. Cook for 1 to 1 1/2 hours until the peas are softened. Remove the pot from the heat.
Take the ham hocks out of the pot and remove the skin and bones. Chop the meat and set aside. Use a stick blender to puree some of the soup, giving it a thick and creamy texture. I prefer a thicker, chunkier soup so I do not puree it at all.
Take the ham hocks out of the pot and remove the skin and bones. Chop the meat and set aside. Use a stick blender to puree some of the soup, giving it a thick and creamy texture. I prefer a thicker, chunkier soup so I do not puree it at all.
Return chopped ham to the pot and adjust the seasonings as needed. Flavor with more salt and pepper if necessary.
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