Split Pea Soup with Ham
This hearty, satisfying soup is the perfect dish for a chilly winter day. Add a salad and some country bread and you have a warming and delicious meal!
2 tablespoons olive oil
1 large onion, diced
2 carrots, peeled and diced
2 ribs celery, diced
2 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 bay leaf
1 pound green split peas, rinsed and picked over
1 1/2 pounds smoked ham hocks
3 ounces Fond de Poulet Gold® dissolved in 10 cups hot water
Salt and ground black pepper
Warm the oil in a large soup pot over medium heat. Add the onion, carrots, and celery and cook until the vegetables are tender, about 5 minutes. Add the garlic, oregano, thyme, and bay leaf and cook, stirring, one more minute.
Add the peas and ham hocks to the pot, then pour in the reconstituted Fond de Poulet Gold®. Bring to a simmer and cook for about 1 1/2 hours, stirring occasionally, until the peas are tender.
Remove the ham hocks from the pot and set them aside to cool a bit. Purée the soup in batches in a blender (or use an immersion blender) and return it to the pot.
When the ham hocks are cool enough to handle, cut the skin off, remove the ham from the bones, and dice it.
Add the diced ham to the soup, return it to a simmer for 2-3 minutes, and season to taste with salt and pepper.
Garnish the soup with croutons (rye or pumpernickel work especially well) or a dollop of Greek yogurt or sour cream and some snipped chives.