Split Pea Soup for a Winter's Day

• Gluten free
• Paleo

• Meat

  • 1 2-pound smoked ham hock, smoked

• Produce

  • 3 Bay leaves
  • 3 Carrots, large
  • 4 Celery, ribs
  • 3 cloves Garlic
  • 1 Onion, large

• Canned Goods

  • 3 qt Chicken stock, homemade

• Baking & Spices

  • 1 Pepper and smoked paprika, Freshly ground
  • 6 Peppercorns, whole black
  • 2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

Found on food52.com

Description

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large onion, chopped
• 3 to 4 large carrots, peeled and diced
• 4 ribs celery, diced
• 3 cloves of garlic, minced
• 3 bay leaves
• 1 sprig each of fresh: rosemary, sage, thyme, marjoram
• 6 whole black peppercorns
• 1 pound dried, green split peas, rinsed and picked over for stones.
• One 2-pound smoked ham hock
• 3 quarts homemade chicken stock
• 2 teaspoons salt, plus more to taste
• Freshly ground pepper and smoked paprika to taste

Directions

• Heat the olive oil in a deep stock pot and add the onions, carrots, and celery. Sauté until soft, about 12 minutes.
• Add the garlic and bay leaves and cook for 2 minutes.
• Make a bouquet garni using the fresh herbs and peppercorns. Tie tightly and place into pot.
• Pour the peas into the pot, and nestle the ham hock on top.
• Pour in the stock, add salt, and bring it to boil.
• Reduce heat to simmer, cover and gently simmer for 2 1/2 hours, skimming foam from the top and stirring occasionally.
• After simmering, remove ham hock from soup and cool. Remove bouquet garni and discard.
• Chop up the ham hock and return to pot.
• Season soup with more salt and plenty of freshly ground pepper and some smoked paprika to taste.
• Serve piping hot with crusty bread or oyster crackers. Garnish with a drizzle of your best olive oil and some crumbled bacon.