Name: Split Pea Soup
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: 1 tbsp. extra-virgin olive oil -; 2 smoked ham hocks (1 1/2 to 2 lb. total) -; 1 medium yellow onion, chopped -; 3 medium carrots, finely chopped -; 3 medium stalks celery, finely chopped -; 2 medium leeks, white and pale green parts only, sliced into thin half-moons -; Kosher salt -; Freshly ground black pepper -; 2 cloves garlic, finely chopped -; 2 bay leaves -; 1/2 tsp. dried thyme or 2 sprigs fresh thyme, plus fresh thyme leaves for serving -; 1 lb. dried green split peas, rinsed, picked through -; 6 c. (or more) low-sodium chicken broth -; 1/2 lemon, juiced (about 2 tbsp.) -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Split Pea Soup

1. 1 tbsp. extra-virgin olive oil -

2. 2 smoked ham hocks (1 1/2 to 2 lb. total) -

3. 1 medium yellow onion, chopped -

4. 3 medium carrots, finely chopped -

5. 3 medium stalks celery, finely chopped -

6. 2 medium leeks, white and pale green parts only, sliced into thin half-moons -

7. Kosher salt -

8. Freshly ground black pepper -

9. 2 cloves garlic, finely chopped -

10. 2 bay leaves -

11. 1/2 tsp. dried thyme or 2 sprigs fresh thyme, plus fresh thyme leaves for serving -

12. 1 lb. dried green split peas, rinsed, picked through -

13. 6 c. (or more) low-sodium chicken broth -

14. 1/2 lemon, juiced (about 2 tbsp.) -

How to cook deliciously - Split Pea Soup

1. Stage

In a large pot or Dutch oven over medium heat, heat oil. Cook ham hocks, turning occasionally, until golden brown and crisp, about 2 minutes per side. Transfer to a plate.

2. Stage

In same pot over medium heat, combine onions, carrots, celery, and leeks; season with salt and pepper. Cook, stirring occasionally, until softened, about 7 minutes. Add garlic, bay leaves, and thyme and cook, stirring, until fragrant, about 1 minute more.

3. Stage

Add peas, broth, and ham hock and bring to a boil. Reduce heat to medium-low, bring to a simmer, and cook, mostly covered, stirring occasionally, and adding more water or broth if soup gets too thick, until peas are tender, about 1 hour.

4. Stage

Remove bay leaf and thyme sprigs (if used). Transfer ham hock to a cutting board and shred meat. Using an immersion blender or standard blender, puree about one-quarter of soup. Return soup to pot along with lemon juice and shredded ham hock; season with salt and pepper.

5. Stage

Divide soup among bowls. Top with thyme leaves; season with more pepper.