Directions

Blanch the ham hock: Because this is a quick-simmering soup, blanching the ham hock first will soften it and allow for more flavor to be released from it during the relatively short cooking time. Put the ham hock in a saucepan, cover with cold water and bring to a boil. Drain and set the ham hock aside.

Add 2-3 tablespoons of olive oil to a soup pot and heat over medium heat until it begins to shimmer, but NOT smoke. Add the diced onions, diced celery and the diced carrots. Add a couple of pinches of kosher salt. Stir the vegetables to coat with the oil. Cover the pan and turn heat to medium-low. This step is a French technique called: etuve. The vegetables ‘sweat’ in the pot and release their juices as they soften.

Stir often and cook covered for 15-20 minutes. Remove the cover and add the sliced garlic and the dried thyme. Cook, uncovered for about 1-2 minutes to soften the garlic.

Add the rinsed and drained split peas. Add the reserved ham hock. Add water or chicken stock. Add the bay leaves. Bring the soup to a boil. Quickly reduce heat to a bare simmer. Cook and stir often until the split peas have completely disintegrated into the broth. The soup will simmer for about 1 hour.

When nearly finished, add the diced ham to the pot. Stir and season to taste. Be sure to add plenty of FRESH ground black pepper. Add more water or stock to your liking if the broth is very thick. Note that the soup will further thicken as it cools and is refrigerated.

Serve hot with crusty, hot buttered bread.

** Technique Lesson: How to dice ham: If possible, buy your ham at a deli counter so you can ask for 1⁄4-inch slices. Cut each slice into 1⁄4-inch strips and then cut each strip across into 1⁄4-inch diced pieces. Easy-peasy.