This is a straight up, classic, green split pea soup with a good, meaty smoked ham hock I got at the farmers 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
Test Kitchen Notes
WHO: Burnt Offerings is a healthcare consultant living in Baltimore.
WHAT: A rich, smoky soup to scare away the coldest of days.
HOW: Sauté your onions, carrots, and celery; add your aromatics, peas, and ham hocks; simmer it all with stock; garnish with pepper and smoked paprika.
WHY WE LOVE IT: Burnt Offerings' attention to detail is what makes this soup really shine; the onions, carrots, and celery have time to caramelize, giving it a rich depth that many soups lack. We love the addition of smoked paprika at the end, which amplifies the smoky ham hocks without overwhelming the bowl. We'll be making this for many winters to come. —The Editors
6 to 8
extra-virgin olive oil
large onion, chopped
3 to 4
large carrots, peeled and diced
ribs celery, diced
cloves of garlic, minced
each of fresh: rosemary, sage, thyme, marjoram
whole black peppercorns
dried, green split peas, rinsed and picked over for stones.