📝 About This Recipe
This soul-warming classic is the epitome of comfort food, tracing its roots back to the rustic kitchens of Northern Europe and colonial America. Our recipe features a rich, velvety base of slow-simmered green split peas infused with the deep, smoky essence of a meaty ham hock. It is a masterclass in patience and layering flavors, resulting in a thick, hearty bowl that tastes even better the next day.
🥗 Ingredients
The Legume Base
- 1 pound Dried green split peas (rinsed and picked over for stones)
The Aromatics & Vegetables
- 2 tablespoons Unsalted butter (can substitute with olive oil)
- 1 large Yellow onion (finely diced)
- 3 Carrots (peeled and sliced into 1/4 inch rounds)
- 2 Celery stalks (diced, include leaves if possible)
- 3 large Garlic cloves (minced)
- 1 medium Leek (white and light green parts only, cleaned and sliced)
The Broth & Seasoning
- 1 large Smoked ham hock (approximately 1 lb; meaty is best)
- 6 cups Chicken stock (low sodium preferred)
- 2 cups Water (to adjust thickness)
- 2 Bay leaves (dried)
- 1 teaspoon Fresh thyme (leaves stripped from stem)
- 1/2 teaspoon Kosher salt (add more only at the end)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 cup Diced cooked ham (optional, for extra meatiness)
The Finishing Touches
- 1/4 cup Fresh parsley (chopped for garnish)
- 1 teaspoon Lemon juice (to brighten the flavors)
👨🍳 Instructions
-
1
Rinse the split peas thoroughly in a fine-mesh sieve under cold running water. Discard any discolored peas or small stones, then set aside to drain.
-
2
In a large, heavy-bottomed Dutch oven or stockpot, melt the butter over medium heat until it begins to foam.
-
3
Add the diced onion, carrots, celery, and leeks to the pot. Sauté for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onions are translucent.
-
4
Stir in the minced garlic and fresh thyme. Cook for just 1 minute until fragrant, being careful not to burn the garlic.
-
5
Pour in the chicken stock and 2 cups of water. Use a wooden spoon to scrape any browned bits (fond) from the bottom of the pot.
-
6
Add the rinsed split peas, the smoked ham hock, bay leaves, and black pepper. Do not add more salt yet, as the ham hock will release salt as it simmers.
-
7
Bring the liquid to a boil, then immediately reduce the heat to low. Cover the pot with a lid, leaving it slightly ajar.
-
8
Simmer gently for 75 to 90 minutes. Stir every 15-20 minutes to ensure the peas aren't sticking to the bottom.
-
9
Once the peas have completely broken down and the soup has thickened, carefully remove the ham hock and the bay leaves.
-
10
Place the ham hock on a cutting board. Once cool enough to handle, shred the meat off the bone, discarding the fat and bone. Finely chop the meat and return it to the pot.
-
11
If you desire an even meatier soup, add the extra cup of diced cooked ham at this stage.
-
12
For a smoother texture, use an immersion blender to pulse the soup a few times. Do not over-blend; you want some texture from the vegetables to remain.
-
13
Stir in the lemon juice and taste. Adjust seasoning with more salt and pepper if necessary.
-
14
Ladle the hot soup into bowls and garnish with fresh parsley and an extra crack of black pepper.
💡 Chef's Tips
Always wait until the end of cooking to add extra salt, as ham hocks vary significantly in saltiness. If the soup becomes too thick (it will thicken as it cools), simply whisk in a splash of water or broth to reach your desired consistency. For a vegetarian version, swap the ham hock for 1 tablespoon of smoked paprika and use vegetable stock. Using a meaty ham hock is the secret to a rich mouthfeel; if you can't find one, a smoked turkey wing works as a great substitute. Don't skip the lemon juice at the end; the acidity cuts through the richness of the peas and smoke.
🍽️ Serving Suggestions
Serve with thick slices of buttered sourdough or crusty Dutch oven bread for dipping. A side of sharp cheddar cheese cubes or slices complements the smoky flavor beautifully. Pair with a crisp, acidic white wine like a Riesling or a refreshing hard apple cider. Top with homemade garlic croutons for an added crunch that contrasts the creamy soup. A simple side salad with a vinaigrette dressing helps balance the hearty nature of the meal.