Author Notes: This is a straight up, classic, green split pea soup with a good, meaty smoked hamhock I got at the Farmer's Market. It is one of the first things I remember learning to cook as a child. I crave it every winter. My grandfather was known for his soups, and made a great one, and so did my Mom. I bet yours did too.
Photo of finished soup courtesy of 101 Cookbooks. All other photos are mine. - Burnt Offerings - Burnt Offerings
Food52 Review: Burnt Offerings' attention to details in this recipe really distinguishes it from your typical split pea soup. For example, cooking the soffritto (carrots, onions and celery) together for 12 minutes deepens their flavor, thereby improving the soup immeasurably. The recipe also calls for four fresh herbs, instead of the more usual one or two, in addition to the bay leaves. You only add one sprig of each, though, so the herbs don’t overwhelm. This tasted delicious right when it was done cooking but, like so many soups, was even better the next day. Great recipe! ;o) - AntoniaJames - AntoniaJames
Serves 6 - 8
- 1 pound dried, green split peas, rinsed and picked over for stones.
- 2 pounds smoked hamhock
- 2 tablespoons Extra Virgin olive Oil
- 1 large onion, chopped
- 3 - 4 large carrots, peeled and diced
- 4 ribs celery, diced
- 3 cloves of garlic, minced
- 3 Bay leaves
- 1 sprig each of fresh: rosemary, sage, thyme, marjoram
- 6 whole black peppercorns
- 3 quarts homemade chicken stock
- 2 teaspoons salt, plus more to taste
- Freshly ground pepper and smoke paprika to taste
- Heat the olive oil in a deep stockpot and add the onions, carrots and celery. Saute' until soft, about 12 minutes.
- Add the garlic and bay leaves and cook for 2 minutes.
- Make a Bouquet Garni using the fresh herbs and peppercorns. Tie tightly and place into pot.
- Pour the peas into the pot, and nestle the hamhock on top
- Pour stock over all, add salt, and bring to boil
- Reduce heat to simmer, cover and gently simmer for 2.5 hours, skimming foam from the top and stirring occasionally.
- After simmering, remove ham hock from soup and cool. Remove Bouquet Garni and discard.
- Chop up the ham hock and return to pot.
- Season soup with more salt and plenty of freshly ground pepper and some smoked paprika to taste.
- Serve piping hot with crusty bread or oyster crackers. Garnish with a drizzle of your best olive oil and some crumbled bacon.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe for Autumn Soup