Split Pea Soup with Ham Hock

Split pea soup has always been one of my favorite soups ever since I was little. The thick creaminess of the pureed peas in homemade chicken stock, made alive by the salty tender explosions of the ham hock always just said “New Year!” to me. Probably because my mother always had it on the stove ever new year’s eve and we would enjoy it the entire first week of January, a tradition, as you can see, that has never faltered for me. It’s cooked low and slow so the peas disintegrate and the full flavors of the broth and the vegetables become a harmonious, simple pleasure. The ham hock releases it’s depths for a foundational note that screams pier and beam; a taste that goes directly into the bedrock of your belly, and when I’m really hungry, I swear I can taste this soup long after it has passed my lips.

SPLIT PEA SOUP

1/4 cup pure olive oil
1 small yellow onion, diced (3/4 cup)
1 small white onion, diced (3/4 cup)
2 celery stalks diced
2 carrots, peeled and diced
1/4 teaspoon kosher salt
3/4 teaspoon fresh oregano

1 pound split peas, rinsed and picked through
8 cups homemade chicken stock + more if needed
1 1/2 pound bone in ham hock
kosher salt and fresh black pepper

In a very large dutch oven, heat the olive oil and then cook the onions, celery, carrots, kosher salt and oregano over medium heat until the onions are translucent and the carrots are tender, about 25 minutes.

Bring the stock to a boil.

Add the rinsed split peas and toss to even coat and cook, stirring constantly for 2 minutes. Being very careful, add the stock and boil for 15 minutes, skimming any foam as it appears. Reduce the heat to a simmer, add the ham hock and simmer for 1 hour. (The stock should totally cover the ham hock by a couple of inches. Add more stock if needed.) The peas should be mostly disintegrated. Remove the ham hock and puree the soup with a wand blender. If you prefer a thinner soup, add additonal stock and blend until the consistency you love the most. return the ham hock to the soup and cook for 15-20 minutes over the lowest heat.

De-bone the ham hock and return the meat to the soup and stir. Serve with cream fraiche and a dash of minced parsley.

All photos by Knoxy

What’s your traditional dish to ring in the new year? Share yourself, just hold the gluten.