Split Pea Soup with Smithfield Ham
Filed under
Soups
Ingredients
- 1 lb Split pea, dried
- 1 Ham hock, or ham bone
- 3 tbsp Unsalted butter
- 1 cup Yellow onion, finely chopped
- 1/2 cup Celery, finely chopped
- 1/2 cup Carrot, finely chopped
- 2 tsp Garlic, minced
- 1 lb Ham, Smithfield, chopped
- 1 tsp Salt
- 3/4 tsp Black pepper, freshly ground
- 1/4 tsp Red pepper flakes, crushed
- 4 cup Water
- 4 cup Chicken stock
- 1 Bay leaf
- 2 tsp Thyme, fresh
Directions
- Cover the peas with water by 2 inches and soak 8 hours or overnight. Drain.
- Score the ham hock, cover with water, bring to a boil and simmer 1 hour. Drain.
- Melt the butter in a large pot over medium-high heat. Cook the onions 2 minutes, then the celery and carrots until just soft, about 3 minutes. Add the garlic for 30 seconds.
- Add the ham hock and ham and cook until beginning to brown. Add the peas, salt, pepper and pepper flakes and cook 2 minutes.
- Add the stock, water, bay leaf and thyme and cook, stirring occasionally, until the peas are tender, about 1 hour, adding water if it gets too thick. Discard the bay leaf and adjust the seasoning.