Split Pea and Ham Soup

8:42 AM, Apr 2, 2013   |    comments
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 Serves 8

 

4 cups green split peas

4 oz. pancetta, diced

1 large yellow onion, diced

3 carrots, diced

2 celery stalk, diced

10 cups vegetable stock

1 Tbsp. fresh thyme, minced

3 bay leaves, whole

2 Yukon Gold potatoes, large dice

2 ham hocks

Sea salt & freshly ground black pepper to taste

 

Soak the split peas is cold water in the refrigerator for the day or overnight.

 

Heat oil in a heavy bottomed stock pot.  Add carrots, celery, onions, a little salt, and pancetta and saut√© until onions are transparent. Add vegetable stock.  Add drained peas, thyme, bay leaves, and ham hock and allow to boil for 3-5 minutes. 

 

Reduce heat to simmer, cover pot and allow to cook, stirring occasionally, for 1 hour.

 

Remove bay leaves and ham hock.  In small batches (as heated liquid expands greatly) blend remaining soup into a creamy consistency.  Put back into stock pot.  Remove meat if possible from ham hock and add to soup.  Heat soup thoroughly and serve warm.

 

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