An autumn storm came in strong on Saturday night. As the rain and wind continued on through Sunday the day presented itself as a perfect simple soup dinner inspiration. Split pea with smoked ham was on the menu. I picked up a multigrain baguette to pop into the oven from a local bakery and enjoyed the quick preparation and smells of the simmering soup as I cuddled up on the couch with my latest read watching the rain come down in sheets.I recently reposted a link on facebook about nitrates in processed meats, please read. (http://www.totalhealthbreakthroughs.com/2007/12/processed-meats-declared-too-dangerous-for-human-consumption/)
Ingredients;
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 large carrot, diced
- 1 stalk celery, diced
- 1 leek, white part only, washed and diced
- 2 cloves garlic, minced
- 1- 1/2 pound nitrate free ham hock (smoked)
- 2 bay leaves
- 1 sprig fresh thyme
- Pinch dried chile flakes (optional)
- 1 1/2 cups green split peas
- 10 cups chicken or vegetable stock
- Coarse salt and freshly cracked black pepper
How to:
Heat the oil in a heavy stock pot at medium high heat. Add your onion, carrot, celery, leak and garlic sauteing for 5-7 minutes. Add the ham hock, thyme, bay leaves, chilli flakes and split peas and saute for another few minutes. Increase the heat and add the stock bringing to a boil. Reduce the heat to low and simmer for 2 hours or until the split peas are soft.
Remove the ham hock, take the meat off the bone and set aside. Remove the bay leaves and thyme stalks. Using a hand blender or regular blender (be sure to leave the vent off the top and cover with a cloth as you are blending a HOT soup) blend some or all of the soup depending on your desired texture.
Top with ham pieces and season with salt and pepper.
enJOY!
