Total Steps
3
Ingredients
15
Tools Needed
4
Ingredients
- to taste Salt(optional)
- 1 pound dried split peas
- 1 smoked ham hock (approx. 1 pound; use 2 pounds for a meatier soup)
- 1 1/2 quarts regular canned chicken stock (alternative if not using ham hock)(optional)
- 1 cup water (to be used with alternative chicken stock)(optional)
- 1.5 quarts low-sodium chicken stock
- 3 bay leaves
- 2 carrots, peeled and chopped
- 1 stalk celery, chopped
- 3 cloves garlic, crushed
- 2 medium onions, finely chopped
- 1 tablespoon butter
- to taste Freshly-ground black pepper(optional)
- 2 tablespoons olive oil
- 4 slices thick-cut smoked bacon
Instructions
Step 1
Cook the bacon in a 6-quart stock pot or Dutch oven. Drain on paper towels. Remove all but 1 tablespoon of bacon fat from the pot, then add the olive oil and butter. Over medium heat, cook until foam subsides. Add the onion and cook over medium-low heat, stirring frequently, until onions are dark brown and caramelized.
Step 2
Add the garlic, celery, and carrots. Cook, stirring frequently, until carrots have softened. Add the remaining ingredients (except salt and pepper) and bring to a simmer over high heat. Reduce heat to low, cover, and simmer gently until peas fall apart and the soup is thick.
Step 3
Remove and discard the bay leaves. Remove the ham bone(s), trim off any meat, and return the meat to the pot, discarding the bones. Whisk the soup until smooth. Taste and adjust seasonings (the ham is salty, so you may not need to add salt). Crumble the cooked bacon and sprinkle on individual servings.