Split Pea Soup with Smoky Flavor

1. Prepare Smoky Base

Fry bacon in a large pot or Dutch oven until crisp, about 12 to 13 minutes. Set aside the bacon and keep the rendered fat in the pot. Alternatively, brown a ham hock for about 6 minutes and then set aside.

2. Sauté Aromatics

In the same pot, sauté thinly sliced leeks, minced garlic, and diced onion in the bacon fat (or add a bit more olive oil if using smoked paprika or ham hock). Season with salt and pepper. Cook until onions are translucent, about 5 to 8 minutes.

3. Simmer Soup Base

Add diced carrots, half of the dried split green peas, fresh thyme sprigs, and pour in chicken stock or water. Simmer for about 45 minutes until the peas soften.

4. Blend Soup

Mash the soup coarsely in the pot for a rustic feel or use an immersion blender for a smoother consistency. Remove the thyme sprigs before blending.

5. Finish Cooking

Stir in the remaining split peas and continue to simmer the soup for another hour. Add more stock or water if the soup gets too thick. If using a ham hock, remove the meat from the bone, chop it, and mix it back into the soup. Adjust seasoning with salt and pepper as necessary.