📝 About This Recipe
This soul-warming classic is a masterclass in patient cooking, where humble dried legumes transform into a silky, velvet-textured masterpiece. Infused with the deep, wood-fired essence of a slow-smoked ham hock and brightened with fresh aromatics, this soup is a nourishing staple of Northern European heritage. It’s a naturally gluten-free powerhouse that tastes even better the next day as the smoky flavors further meld and deepen.
🥗 Ingredients
The Base Aromatics
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 1 large Yellow Onion (finely diced)
- 3 medium Carrots (peeled and sliced into 1/4 inch rounds)
- 3 pieces Celery Stalks (diced, including leaves if possible)
- 4 Garlic Cloves (minced)
The Body and Smoke
- 1 pound Dried Green Split Peas (rinsed and picked through for stones)
- 1 large Smoked Ham Hock (about 12-16 oz, skin-on for collagen)
- 1.5 cups Smoked Ham Steaks (cubed into bite-sized pieces)
- 6 cups Low-Sodium Chicken Stock (ensure certified gluten-free)
- 2 cups Water (filtered)
Herbs and Seasoning
- 1 teaspoon Dried Thyme (or 3 sprigs of fresh thyme)
- 2 pieces Bay Leaves (dried)
- 1/2 teaspoon Kosher Salt (adjust at the end as hocks are salty)
- 1/2 teaspoon Freshly Ground Black Pepper (to taste)
- 1/4 cup Fresh Parsley (chopped for garnish)
- 1 teaspoon Lemon Juice (to brighten the finish)
👨🍳 Instructions
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1
Place the dried split peas in a fine-mesh strainer and rinse thoroughly under cold water. Sort through them to remove any small stones or debris, then set aside.
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2
In a large, heavy-bottomed Dutch oven or stockpot, heat the olive oil over medium heat until shimmering.
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3
Add the diced onion, carrots, and celery. 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 (or fresh sprigs). Cook for just 60 seconds until fragrant, being careful not to burn the garlic.
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5
Pour in the rinsed split peas and stir to coat them in the aromatic oils for about 1 minute.
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6
Add the chicken stock, 2 cups of water, the smoked ham hock, and the bay leaves. Increase the heat to high and bring the mixture to a gentle boil.
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7
Once boiling, reduce the heat to low. Cover the pot with a tight-fitting lid, leaving it slightly ajar to allow a small amount of steam to escape.
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8
Simmer for 60 to 75 minutes. Stir every 15 minutes to ensure the peas aren't sticking to the bottom of the pot. The soup is ready when the peas have completely broken down into a thick, creamy consistency.
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9
Carefully remove the ham hock and the bay leaves. Place the hock on a cutting board to cool for a few minutes.
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10
While the hock cools, use a whisk to vigorously stir the soup; this will help break up any remaining whole peas for a smoother texture. If you prefer a perfectly smooth soup, use an immersion blender for a few pulses.
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11
Shred any meat from the ham hock, discarding the bone, fat, and skin. Add this meat back into the pot along with the 1.5 cups of fresh cubed ham.
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12
Simmer for an additional 5-10 minutes to heat the ham through. Stir in the lemon juice to cut through the richness.
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13
Taste the soup before adding salt, as the ham hock provides significant sodium. Add salt and pepper to your preference.
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14
Ladle into warm bowls and garnish generously with fresh chopped parsley.
💡 Chef's Tips
Rinse your peas well to remove excess starch, which prevents the soup from becoming overly gummy. Don't salt the soup until the very end; salt can sometimes prevent the peas from softening properly during the simmer. If the soup becomes too thick (it will thicken as it sits), simply whisk in a splash of water or stock to reach your desired consistency. For a vegetarian version, swap the ham for 2 teaspoons of smoked paprika and use vegetable broth to maintain that 'smoky' profile. Always use a heavy-bottomed pot to prevent the peas from scorching on the bottom during the long simmer.
🍽️ Serving Suggestions
Serve with a side of warm, gluten-free cornbread for a classic comfort meal. Pair with a crisp green salad tossed in a sharp vinaigrette to balance the soup's richness. A cold glass of dry hard cider complements the smokiness of the ham beautifully. Top with a dollop of sour cream or Greek yogurt for an extra creamy finish. Add a few gluten-free croutons on top for a necessary crunch factor.