Split Pea Soup (recipe adapted from Gloria Blake aka Abby’s Mum)
- 16 ounces dried split peas
- 2 pound smoked pork hock/shank (from our friends at Rebop farm, available online and in our market!)
- 2 cups chopped onions
- 2 cups chopped carrots
- 2 cups chopped celery
- 4 garlic cloves
- ¾ teaspoon thyme
- Salt & pepper, about ½ teaspoon each
- 3 tablespoons oil of choice
- 2 quarts of water/broth of choice (to cook split peas)
- 2 quarts of water/broth of choice (for final soup assembly)
- Add your split peas and 2 quarts of water or broth to a large stockpot. Bring to a boil, then set to a simmer for 1 hour. Drain the split peas and put back into the large stockpot.
- Saute the onions, carrots, celery and garlic in oil for about 10 minutes.
- Add the smoked hock and the sauteed veggies to the peas. Add the 2 quarts of water or broth to the pot and simmer for 1 hour. Be sure to stir often, the split peas can sink and create a thick layer on the bottom of the pan. You do not want your peas to burn! As it cooks the split peas will start to get mushy and break up as you stir, this is what you are looking for.
- Once you feel good about the consistency of the soup, and the split peas are tender and cooked through, remove from the heat. Carefully remove the hock and pull the meat off of the bone and add back into the pot.
- Enjoy!
