Pea Soup (Classic)

Ingredients

1 lb smoked ham hock

1 tbsp vegetable oil

1 cup onion, chopped

2 carrots, sliced into rounds

2 stalks celery, sliced into small pieces

2 cloves garlic, peeled and minced

2 bay leaves

Salt and freshly ground pepper to taste

4 cups chicken stock (see our recipe for chicken stock)

2 cups dried green or yellow split peas

3 green onions, chopped

Discard skin and fat from ham hock. Put ham hock aside.

In a Dutch oven, heat oil over medium-low heat; sauté onion, carrots, celery, garlic, bay leaves, salt, pepper and ham hock, stirring from time to time, until vegetables are softened.

Add stock, peas and 2 cups water; bring to boil over medium-high heat. Cover and simmer over medium-low heat until peas break down and meat is tender enough to fall off hock, about 1-3/4 hours.

Remove ham hock; pull off and shred meat. Put meat aside. Discard ham bone and bay leaves. Add meat to the soup. Make ahead, refrigerate in a container for at least one day or longer. Heat to serve in bowls. Garnish with chopped green onions or chopped parsley. 

Serves 8