Equipment
Ingredients
Aromatics & Base
- 250 g leek, white and light green parts only, diced and thoroughly washed
- 150 g carrots, diced
- 100 g celery, diced
- 4 garlic, minced
- 30 ml olive oil
Pulses & Liquids
- 400 g green split peas, rinsed and sorted, divided into two equal 200g portions
- 1500 ml vegetable broth
- 500 ml water
Smoky Flavorings (Vegetarian & Optional Meat)
- 5 g smoked paprika
- 2 bay leaf
- 4 fresh thyme, whole sprigs
- 1 smoked ham hock
Finishing
- 15 ml apple cider vinegar
- kosher salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
Heat the olive oil in a large Dutch oven over medium heat. Add the diced leek, carrots, and celery. Sauté until the vegetables soften and the leeks turn translucent, about 8 to 10 minutes.
Stir in the minced garlic, smoked paprika, and the optional ham hock or diced bacon if using. Cook for 2 minutes, stirring constantly to toast the spices and release aromatics without burning the garlic.
Pour in the vegetable broth and water. Add exactly half of the split peas (200g), the bay leaves, and the thyme sprigs. Bring the mixture to a gentle boil around 100°C/212°F, then reduce the heat to low. Cover partially and simmer for 45 minutes, stirring occasionally.
Stir in the remaining 200g of split peas. Continue to simmer, partially covered, for another 45 minutes at 90°C/195°F. The first batch of peas will break down completely to thicken the soup, while this second addition will become tender but retain its shape, providing excellent texture.
Remove the pot from the heat. Discard the bay leaves and thyme stems. If you used a ham hock, remove it, shred any edible meat from the bone, and stir the meat back into the soup. Stir in the apple cider vinegar, then season to taste with salt and freshly ground black pepper.
Chef's Notes
- Adding split peas in two stages creates a self-thickening soup with contrasting bursts of texture, avoiding the uniform mush common in standard recipes.
- Leeks hold an extraordinary amount of sand between their layers. Always slice them first, then agitate them in a bowl of cold water and lift them out by hand so the dirt stays behind at the bottom.
- A splash of acid at the very end, like apple cider vinegar, cuts through the dense, starchy richness and elevates the smoky notes dramatically.
- If opting for the meat version, a smoked ham hock provides natural gelatin for a silkier mouthfeel, while diced bacon offers an immediate savory bite if rendered with the vegetables.
Storage
Refrigerator: 5 days — Soup will thicken significantly upon cooling. Thin with a splash of water or broth when reheating.
Freezer: 3 months — Freeze in airtight containers, leaving room for expansion.
Reheating: Warm on the stove over medium-low heat, stirring frequently and adding liquid as needed until heated through.
