The base of this recipe is a classic, rustic split pea soup, but slight adaptations. Adding fresh pureed spring peas or garnishing with creme fraiche and bacon can give this traditional soup a little twist.
- 3T Olive Oil
- 2c Carrots, Diced
- 2c Leeks, Chopped
- 2c Onions, Diced
- 1 Smoked Ham Hock
- 3Q Poultry Stock
- 1lb Split Peas
- 1T Red Wine Vinegar
Accompaniments:
- 2c Peas (about 2lbs in pods)
- 1/2 c Creme Fraiche
- 1/4 lb Bacon
Heat the oil in a stock pot over medium heat. Add the carrots, leeks and onions, reduce the heat to low , cover with parchment paper, and cook very slowly, stirring occasionally for about 35mins or until the vegetables are tender.
Remove the parchment paper and add the ham hock and stock. Reduce the heat and simmer for 45mins. Prepare an ice bath. Strain the stock into a bowl, compost the vegetables and reserve the ham hock. Place the bowl of stock in the ice bath (You want to cool the stock because the split peas will cook more evenly when started in cold liquid).
Return the cold stock to the pot along with the ham hock and split peas. Simmer for 1 hour. Remove the soup from the heat. Remove the ham hock and when cool enough to handle remove the meat from the bone and dice and return the diced meat to the soup. Season the soup with the red wine vinegar, salt and pepper.
At this point you could either, coarsely puree some fresh spring peas and add them to the soup or serve the soup as is with creme fraiche and a piece of crispy bacon.
