2 meaty ham hocks (1 3/4 lb total)
16 cups water
4 large carrots
1 large onion, chopped
2 celery ribs, chopped
5 tablespoons olive oil
1 lb dried split peas (2 1/4 cups), picked over and rinsed
1 teaspoon table salt
1/4 teaspoon black pepper
Simmer ham hocks in 16 cups water in a deep 6-quart pot, uncovered, until meat is tender, 1 1/2 to 2 hours.
Transfer ham hocks to a cutting board and measure broth: If it measures more than 12 cups, continue boiling until reduced; if less, add enough water to total 12 cups. When hocks are cool enough to handle, discard skin and cut meat into 1/4-inch pieces (reserve bones).
Chop 2 carrots and cook along with onion and celery in 2 tablespoons oil in a 6- to 8-quart heavy pot over moderate heat, stirring, until softened, 6 to 8 minutes. Add split peas, table salt, pepper, ham hock broth, and reserved bones and simmer, uncovered, stirring occasionally, until peas are falling apart and soup is slightly thickened, about 1 1/2 hours.
Halve remaining 2 carrots lengthwise, then cut crosswise into 1/4-inch-thick slices. Remove bones from soup with a slotted spoon and discard. Add carrots and ham pieces to soup and simmer, uncovered, until carrots are tender, 10 to 15 minutes. Season with salt.
Sunday, January 23, 2011
Christina's Split Pea Soup
Labels:
carrot,
celery,
dinner,
ham,
ham hocks,
make-ahead,
soup,
split peas
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