Memorable Quotes:

“A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect.” — Fernand Point

Ham and Split Pea Soup

A hearty old-fashioned split pea soup made with a smoky ham hock, Smithfield ham, carrots, celery and fresh thyme. Slowly simmering the peas with the ham produces a thick, satisfying soup that's especially good on a cold day.



Servings: About 6–8
Prep Time: About 20 minutes, plus overnight soaking
Cook Time: About 2 hours

Ingredients:

  • 1 pound dried split peas
  • 1 ham hock
  • 3 tablespoons unsalted butter
  • 1 cup finely chopped yellow onion
  • ½ cup finely chopped celery
  • ½ cup finely chopped carrots
  • 2 teaspoons minced garlic
  • 1 pound Smithfield ham, chopped
  • 1 teaspoon salt
  • ¾ teaspoon freshly ground black pepper
  • ¼ teaspoon crushed red pepper flakes
  • 8 cups water, plus more as needed
  • 1 bay leaf
  • 2 teaspoons fresh thyme

Instructions:

  1. Place the split peas in a large pot or bowl and cover with water by about 2 inches. Soak for 8 hours or overnight. Drain and set aside.
  2. Score the ham hock and place it in a pot. Cover with water and bring to a boil. Reduce the heat and simmer for 1 hour. Drain and set aside.
  3. In a large soup pot, melt the butter over medium-high heat.
  4. Add the onion and cook, stirring, for about 2 minutes.
  5. Add the celery and carrots and continue cooking until just softened, about 3 minutes.
  6. Add the garlic and cook for another 30 seconds.
  7. Add the ham hock and chopped ham. Cook, stirring occasionally, until the ham begins to brown.
  8. Add the drained split peas, salt, black pepper and red pepper flakes. Cook, stirring, for about 2 minutes.
  9. Add 8 cups water, the bay leaf and fresh thyme. Bring to a simmer.
  10. Cook, stirring occasionally, for about 1 hour, or until the split peas are very tender and the soup has thickened.
  11. Add additional water during cooking if the soup becomes too thick or dry.
  12. Remove the bay leaf and ham hock. If desired, remove any usable meat from the ham hock, chop or shred it and return it to the soup.
  13. Taste and adjust the salt and pepper before serving.

Tip: Split pea soup will continue to thicken considerably as it cools and when refrigerated. When reheating leftovers, add a little water or broth until it returns to the consistency you like.

Source: Food Network