Ingredients:
- 1 unsmoked ham hock
- 2 tablespoons butter
- 2 carrots, diced
- 2 celery sticks, diced
- 1 onion, diced
- 2 garlic cloves, minced
- 1 – 3/4 cups dried yellow split peas
- 2 bay leaves
- 1 teaspoon dried thyme
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 7 – 8 cups water
Method:
- Trim off and discard skin from ham hock; set hock aside.
- In large French oven or soup pot, melt butter over medium heat. Cook carrots, celery, onion and garlic, stirring occasionally, until softened and golden.
- Stir in split peas, bay leaves, thyme, salt and pepper; cook, stirring, for 2 minutes.
- Stir in 7 to 8 cups water and add ham hock. Bring to boil; reduce heat, cover and simmer, stirring occasionally, until peas are very soft and soup is thickened. Simmer for a minimum of 2 hours.
- Discard bay leaves and transfer ham hock to plate. Let ham hock cool enough to handle.
- Discard bone and fat from ham hock, dice meat and return to soup; heat through.
- If you like a thicker soup, consider using less water – you can always add more during the cooking process.
