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 sauté 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.