One more recipe from my husband saying, “My mom used to make this”. Suffice it to say Chef Dave ruled this recipe. My edits are in red.
Boy Eats World!
By David Lawrence
Splitpea soup is one of those things you either love or hate. There is no inbetween. As a card-carrying split pea soup lover, I’ve made no attemptto reinvent the wheel here. This classic doesn’t stray far fromtradition.
• 1 pound dried green split peas, picked over and rinsed
• 2 large smoked ham hocks
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 large carrot, peeled and chopped
• 4 cloves garlic, smashed (I chopped)
• 10 sprigs fresh flat-leaf parsley (I used bouquet garni instead)
• 4 sprigs fresh thyme
• 1 bay leaf
• 4 cups water
• 1 quart chicken stock
• Kosher salt
• Freshly cracked black pepper, to taste
In a Dutch oven or large, heavy-bottom stockpot, combine the peas, ham hocks, onion, celery, carrot, and garlic.
Tie the parsley, thyme, and bay leaf together with kitchen twine. (Garni)
Addthe herb bundle, water, and chicken stock to the pot and bring to aboil over high heat. Lower the heat to a gentle simmer, cover, and cookuntil the peas are tender, about 1 1/2 hours.
Turn off the heat and remove the ham hocks.
Allow them to cool completely.
Remove the meat from the hocks, discarding the bones, fat, and skin.
Cut the meat into cubes and set aside.
Remove the herb bundle and discard.
Puree(I didn’t due this due to laziness) the soup with a handheld immersion blender, or in batches using ablender. Gently reheat the soup to a simmer, stir in the meat, andseason with salt and pepper. Serve immediately.