140 minutes
A comforting and hearty soup featuring split peas and smoked pork, perfect for a cold day.
slices
Smoked Ham Hock
0 lb
teaspoons
tablespoons
Leek, thinly sliced, white and pale green parts only
cups
Garlic Clove, minced
each
Onion, diced
cups
Salt And Black Pepper
to taste
Carrots, scrubbed and diced
cups
Dried Split Green Peas, divided
0 lb
each
cups
Lemon Wedges, for serving (optional)
each
1. Prep and Cook Pork
If using bacon: In a large pot over medium heat, cook bacon until crisp (about 12 to 13 minutes). Transfer to a paper towel-lined plate, leaving fat in pot; crumble bacon for garnish. If using ham hock: Over medium-high heat, warm olive oil in the same pot and brown ham hock for about 6 minutes; set aside. If vegetarian: Skip this step and begin with step 2, using smoked paprika.
2. Sauté Aromatics
To the pot with pork fat or olive oil, add leeks, garlic, and onion with a generous pinch of salt and pepper. Cook until tender (about 5 to 8 minutes), adding more oil if dry.
3. Simmer Soup
Stir in carrots, smoked paprika (if vegetarian), half the split peas, thyme, and 8 cups stock. Boil, then simmer partly covered for 45 minutes, until peas are tender.
4. Blend and Finish
Coarsely mash soup in pot or use an immersion blender, removing thyme sprigs. Add remaining peas and simmer for about 1 hour, until soft. Adjust thickness with stock or water as needed. If using ham hock, remove meat, cube, and return to soup. Season to taste.
Opt for high-quality smoked ham hocks, smoked pork shanks, or smoked bacon for a depth of flavor.
Simmer the soup slowly to allow peas to break down and pork to impart its smoky essence.
Start with a mirepoix and cook until the vegetables are soft and aromatic to create a foundation of flavor.
Taste and adjust seasoning at the end, using vinegar or lemon juice to brighten and sugar to balance savory notes.
After browning the smoked pork, deglaze with stock or water to incorporate the tasty browned bits into the broth.
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