Split Pea Soup

Step 1

In a large pot over medium heat, heat 1 tablespoon oil. Add ham hock and cook, turning occasionally, until golden on all sides, about 6 minutes total. Remove ham hock from pot and add remaining oil.

Step 2

Add onions, leeks, and shallots and season with salt and pepper. Cook until tender, 6 minutes more. Add split peas, broth, thyme, bay leaves, and seared ham hock and bring to a boil. Reduce to a simmer and cook, covered, stirring occasionally until peas are tender, about 1 hour. (If the soup gets too thick, add water 1/2 cup at a time until desired thickness is reached.)

Step 3

When peas are tender, remove bay leaf, thyme, and ham hock. Remove any meat from ham hock and shred. Use an immersion blender or countertop blender to purée roughly 1/4 of the soup. Return puréed soup to pot along with shredded ham hock and season to taste with salt and pepper.

Step 4

Served topped with more fresh thyme and another crack of black pepper.