You know how Split Pea Soup is good and reliable and comforting and tastes exactly like how you remember it every time you eat it? This recipe is way way a thousand times way better, and it came from the back of my bag of green split peas. I've adapted it slightly, but still, the basics are the same. I think the difference came in the number of ham hocks and bay leaves used. I usually only use one hock and one bay leaf, but increasing the amount of each gave the soup a flavor-packed punch. From now on for all my bean soups, I will use more ham hocks and bay leaves. Try it this week, you will not be disappointed.
SPLIT PEA SOUP
The most flavorful split pea soup you will ever eat. Start it well ahead of dinner time. I didn't add any salt to this soup. I found the hocks and sausage made it plenty salty enough.
- olive oil
- 3 cloves garlic, minced
- 1 whole onion, chopped
- 2 ribs celery, chopped
- 3 carrots cut into 1/2 in thick coins or large chunks (I like lots of carrots)
- 4 bay leaves
- 3 (yes 3!) smoked ham hocks
- 2 quarts of water
- 1 quart of low sodium chicken broth (or just 3 quarts of water)
- 1 bag of green split peas, rinsed
- 2 sausages such as Aidell's chicken or even a polska kielbasa will do (or you can omit entirely)
- pepper to taste
- plain yogurt, creme fraiche, or sour cream to garnish (optional)
In a large soup pot over medium heat, cook the garlic, onion, celery, carrot and bay leaves in about 3 glugs (tbsps) of olive oil until onions start to turn golden brown (about 7-10 minutes). Add hocks, water and broth. Bring to a boil, skim any foam, then reduce heat to low and simmer partially covered for no less than 2.5 hours. At this point the ham hocks should be falling-apart tender so remove them and set them aside to cool, then shred the meat. Add peas, bring to a boil then reduce heat to low, cooking uncovered for about 45 minutes to an hour or until peas are melty and soup is thickened. During last 15 minutes of cooking time, add sliced sausages and the shredded ham meat (not the skin, cartillage etc.) from the ham hocks. Remove bay leaves before serving and pass the pepper. Makes 8 servings. (And is even more delicious for breakfast!)
