📝 About This Recipe
This quintessential comfort food traces its roots back to the rustic kitchens of Northern Europe, where simple ingredients were transformed into liquid gold. Our version 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 soul-warming masterpiece that balances savory aromatics with a subtle sweetness, resulting in a thick, hearty texture that feels like a warm hug in a bowl.
🥗 Ingredients
The Base Aromatics
- 2 tablespoons Unsalted Butter (or olive oil for a lighter start)
- 1 large Yellow Onion (finely diced)
- 3 medium Carrots (peeled and diced into small rounds)
- 2 large Celery Stalks (diced)
- 4 pieces Garlic Cloves (minced)
The Heart of the Soup
- 1 pound Dried Green Split Peas (rinsed and sorted for stones)
- 1 large Smoked Ham Hock (approximately 1 lb; meaty)
- 6 cups Chicken Stock (low-sodium preferred)
- 2 cups Water (to adjust consistency)
- 1.5 cups Diced Cooked Ham (extra for texture and meatiness)
Herbs and Seasoning
- 1 teaspoon Dried Thyme
- 2 pieces Bay Leaves (whole)
- 1/2 teaspoon Black Pepper (freshly cracked)
- to taste Kosher Salt (add only at the end as ham is salty)
- 1/4 teaspoon Liquid Smoke (optional, for extra depth)
Garnish
- 2 tablespoons Fresh Parsley (finely chopped)
- 1/2 cup Croutons (garlic-buttered)
👨🍳 Instructions
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1
Rinse the split peas thoroughly in a fine-mesh sieve under cold running water. Sort through them to remove any small stones or debris, then set aside to drain.
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2
In a large, heavy-bottomed Dutch oven or stockpot, melt the butter over medium heat until it begins to foam.
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3
Add the diced onion, carrots, and celery (the 'mirepoix'). Sauté for 6-8 minutes, stirring occasionally, until the onions are translucent and the vegetables have softened slightly.
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4
Stir in the minced garlic and dried thyme. Cook for just 60 seconds until fragrant, being careful not to burn the garlic.
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5
Add the rinsed split peas to the pot and stir to coat them in the aromatic butter and vegetable juices.
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6
Pour in the chicken stock and water. Place the smoked ham hock into the center of the pot and add the bay leaves and black pepper.
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7
Bring the mixture to a boil over medium-high heat. Once boiling, immediately reduce the heat to low, cover the pot with a tight-fitting lid, and simmer gently.
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8
Let the soup simmer for 60 to 75 minutes. Stir every 15 minutes to ensure the peas aren't sticking to the bottom of the pot.
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9
Check the peas; they should be completely soft and starting to break down, naturally thickening the soup. If you prefer a smoother texture, you can use an immersion blender to pulse a few times.
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10
Carefully remove the ham hock and the bay leaves. Place the hock on a cutting board, remove the meat from the bone, shred it, and return the meat to the pot.
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11
Stir in the additional 1.5 cups of diced cooked ham. This provides a lovely contrast in texture compared to the shredded hock meat.
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12
Taste the soup. Add salt only now, as the ham hock and stock provide significant sodium. Add the optional liquid smoke if you desire a more intense campfire flavor.
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13
Simmer uncovered for another 10 minutes to allow the flavors to meld and to reach your desired thickness. If it's too thick, add a splash of water or stock.
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14
Ladle the hot soup into deep bowls. Garnish with fresh parsley and a handful of crunchy croutons.
💡 Chef's Tips
Do not salt the soup until the very end; the ham hock releases a lot of salt during the simmering process. If the soup becomes too thick the next day (it will!), simply thin it out with a little broth or water when reheating. For a vegetarian version, swap the ham for smoked paprika and use vegetable broth to maintain that 'smoky' profile. Always rinse your peas; they carry a lot of starch dust that can make the soup's texture feel gritty if not washed away. Simmering with the lid slightly ajar during the last 15 minutes helps concentrate the flavors and thicken the consistency.
🍽️ Serving Suggestions
Serve with a thick slice of warm, buttered sourdough bread or Irish soda bread for dipping. A crisp side salad with a sharp lemon vinaigrette helps cut through the richness of the soup. Pair with a cold glass of hard apple cider or a light pilsner to complement the smoky ham notes. A dollop of sour cream or Greek yogurt on top adds a beautiful tangy creaminess to each spoonful.