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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 6 |
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The ultimate comfort food on a cold day. Although the recipe calls for a smoked ham hock, I prefer using a meaty bone from a spiral cut ham. This soup is much thicker on day 2 but if you prefer a thicker, more rustic soup, increase the amount of peas to 2 cups. Ingredients:
2 tablespoons butter |
1 medium yellow onion, diced |
1 large carrot, diced |
1 stalk celery, diced |
1 leek, white part only,washed and diced |
2 cloves garlic, minced |
1 1/2 lbs ham hocks (preferably smoked) |
2 bay leaves |
1 sprig fresh thyme |
1 pinch dried chili flakes (optional) |
1 1/2 cups split peas |
10 cups chicken stock |
1/4 cup fresh coriander, chopped |
1/4 cup flat leaf parsley, chopped |
coarse salt |
freshly cracked black pepper |
additional stock or water, if needed to thin the soup |
Directions:
1. Heat the butter in a Dutch oven or large soup pot on medium heat.
2. Add the onion, carrot, celery, leek, and garlic and cook until soft, about 5 to 7 minutes.
3. Add the ham hock, bay leaves, thyme, chile flakes and split peas and cook 2 minutes longer.
4. Increase heat to high.
5. Add the stock and bring to a boil.
6. Reduce heat to low.
7. Simmer soup, partially covered, for 2 hours or until split peas are soft, stirring occasionally.
8. Remove the ham hock and take meat off bone and reserve.
9. Discard the bay leaves and thyme stalks.
10. With a hand held blender smooth purée some of the soup.
11. If the soup is too thick add some more water or stock to loosen.
12. Return meat to the pot, bring back to a boil and add the chopped coriander& parsley.
13. Season to taste with salt and pepper.
14. Serve hot.
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