Sometimes it just works out that you have all of the ingredients around to make a really good version of something that you may make all of the time ... but this time ... oh my! We make a lot of pea soup as the weather cools down, but last night's was exceptional ... please do use some really good stock, preferably one you made with the grilled and roasted bones of assorted poultry parts. You will probably have all of these things around some time during the holidays ... - aargersi —aargersi
Test Kitchen Notes
Aargersi's Porky Peas is quite possibly, in the best way imaginable, the hammiest of Split Pea soups I’ve ever had! I used my best homemade chicken stock that I had tucked into the freezer, 4 hocks (I didn’t have a hambone) and a thick piece of smoked ham that I added to the soup after I pulled out the hocks. A long-time split pea soup maker, a first-time user of hocks -- promising never to return to my hock-less ways again. - TiggyBee —TiggyBee
ham bone hopefully with some ham still clinging to it
smoked ham hocks
fresh ground pepper
In This Recipe
Put the stock, bone and hocks in a large pot and bring to a simmer. Simmer for 15-20 minutes until the hocks have started to soften, then pull them out of the stock and cut off any meaty bits that look like you want to eat them (not the leathery skin or gristle). Do the same to the ham bone. Now put it all - meaty bits and bones, back in the pot.
Rinse the peas and add them to the pot, along with the carrots and onions. Grind in some pepper. Bring the whole thing to a boil, then turn down and simmer until the peas have broken down and you have a nice thick pea soup, probably 30-40 minutes. Taste for salt but you probably won't need any because of all of the pork product. Remove the bone and hocks, and serve.
This is great with cornbread and honey, a big salad, and a glass of wine.