23 Mar Delicious Split Pea Soup
This split pea soup imparts so much delicious flavor. Leftovers will store well in the fridge for 4 to 5 days, or in the freezer for up to 3 months. If the soup thickens too much over time, stir in some water or broth when you reheat leftovers.
1. In a large pot over medium heat, heat 1 tablespoon oil. Add ham hock and cook, turning occasionally, until golden on all sides, about 6 minutes total. Remove ham hock from pot and add remaining oil.
2. Add onions, leeks, and shallots to the pot and season with salt and pepper. Cook until tender, 6 minutes more. Add split peas, chicken stock, thyme, bay leaves, and seared ham hock to the pot and bring to a boil. Reduce to a simmer and cook, stirring occasionally until peas are tender, about 1 hour. (If the soup gets too thick, add water 1/2 cup at a time until desired thickness is reached.)
3. When peas are tender, remove bay leaf, thyme, and ham hock. Remove any meat from ham hock and shred. Use an immersion blender or countertop blender to purée roughly 1/4 of the soup. Return puréed soup to pot along with the shredded ham hock and season to taste with salt and pepper. Served topped with more fresh thyme and another crack of black pepper.