Equipment
Ingredients
Aromatics and Base
- 15 ml olive oil
- 150 g yellow onion, diced
- 200 g carrots, diced
- 100 g celery, diced
- 15 g garlic, minced
Soup Body
- 450 g green split peas, sorted and rinsed
- 600 g smoked ham hock
- 1500 ml chicken broth, low sodium
- 500 ml water
- 2 bay leaves, dried
- 5 g fresh thyme
Seasoning
- kosher salt
- black pepper, freshly ground
Nutrition (per serving)
Method
Place the green split peas in a fine mesh sieve. Pick through them to remove any small stones or debris, then rinse thoroughly under cold water until the water runs clear.
Heat the olive oil in a large Dutch oven over medium heat. Add the diced yellow onion, carrots, and celery. Sauté until the vegetables begin to soften and the onion turns translucent, about 5 to 7 minutes.
Add the minced garlic to the pot and stir constantly for 1 minute until highly fragrant. Do not let the garlic brown.
Pour in the chicken broth and water. Add the rinsed split peas, smoked ham hock, bay leaves, and fresh thyme. Bring the mixture to a rolling boil at 100°C (212°F).
Reduce the heat to low, cover the pot partially, and let it simmer. Stir occasionally to prevent the peas from sticking to the bottom. Cook for 1 hour and 30 minutes, or until the peas have completely broken down and the soup has thickened.
Using tongs, carefully remove the ham hock from the soup and transfer it to a cutting board. Discard the bay leaves and thyme sprigs from the pot.
Once the ham hock is cool enough to handle, discard the skin, fat, and bones. Shred the meat into bite-sized pieces and stir it back into the soup.
Taste the soup and season with salt and freshly ground black pepper. The ham hock and broth provide significant sodium, so you may only need a pinch of salt. Serve hot.
Chef's Notes
- Never salt split pea soup at the beginning. Salt toughens the skins of legumes and can double the required cooking time. Wait until the peas are completely tender.
- Using a bone-in smoked ham hock yields the best results. As it simmers, collagen from the connective tissues melts into gelatin, creating a luxurious, velvety mouthfeel.
- Split pea soup acts like a sponge and will thicken dramatically in the refrigerator. When reheating leftovers, always add a splash of water or chicken stock to thin it back to an ideal consistency.
- If you prefer a perfectly smooth soup, use an immersion blender before adding the shredded ham meat back into the pot. For a rustic texture, simply let the cooking process break the peas down naturally.
Storage
Refrigerator: 5 days — Soup will thicken significantly when chilled. Store in an airtight container.
Freezer: 3 months — Freeze in individual portions. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stove over medium-low heat, adding water or broth to thin to desired consistency.
