Split Pea Soup

Prep Time: 15 minutes         Cooking Time: 2 hours
Number of Servings:  6

Ingredients:

2 litres (8 cups) liquid (or more)– water or unsalted chicken or vegetable stock
1 small (450 g/1 pound) smoked pork/ham hock

1 ½ cups (375 mL/375 g) dried green or yellow split peas, rinsed and drained
2 bay leaves

2-3 tablespoons (30-45 mL) olive oil
1 large onion, fine dice
3-4 carrots, medium dice
2 stalks celery, fine dice
2-3 cloves of garlic, minced

1 ½ tablespoons (25 mL) chopped fresh thyme, or 1 teaspoon (5 mL) dried thyme
½ teaspoon (2.5 mL) dried whole savoury
1 teaspoon (5 mL) smoked paprika
2 tablespoons (30 mL) chopped fresh flat-leaf parsley
Kosher salt; freshly ground black pepper
2 tablespoons (30 mL) sherry vinegar

Garnish: Fresh croutons and a sprinkle of paprika

Method: 

1. In a large stockpot, or Dutch oven, place the pork/ham hock with some (or all) of the stock or water. Bring to a gentle simmer, and continue to simmer for about 45 minutes.
2. After the ham hock has been simmering for 45 minutes, add the split peas and the bay leaves to the soup pot. Add any remaining broth. Bring to a gentle simmer.
3. Gently simmer, partially covered, for about 45 minutes, or until peas are almost soft and tender (skim off foam while cooking).
4. Meanwhile, in a large sauté pan, heat the olive oil and sauté onions until just translucent. Add carrots and celery and sauté an additional 8-10 minutes; add minced garlic; sauté 1 minute.
5. When the split peas are almost tender, add the sautéed vegetables to the soup and continue to cook for an additional 20-30 minutes, or until the split peas and the vegetables are soft.
6. Remove the ham/pork hock and reserve. Remove the bay leaves (discard).
7. Add thyme, savoury, parsley, and smoked paprika to the soup. Heat through. If water was used as the simmering liquid, now is the time to add a few teaspoons of the stock base to flavour the soup.
8. Remove a cup or two of the soup to prepare for pureeing.
9. Using an immersion blender, a large whisk, a blender, or a food processor, ‘puree’ the mixture to your desired consistency. Return the non-pureed soup back into the pot.
10. Add salt, pepper; adjust other seasonings, if necessary. Don’t forget to stir in the vinegar!
11. Remove the meat from the ham hock and cut up into small pieces to be added to the soup just prior to serving.
12. Garnish with fresh croutons, a sprinkle of smoked paprika or some fresh chopped parsley … and serve with thick slices of crusty bread.