Creamy Split Pea Soup with Smoked Pork

Ingredients

• 1 whole (12 oz) smoked pork ham hock
• 1.5 cups split peas, dried
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 6 cups chicken broth
• 1 to taste salt and black pepper

Instructions

1. 1

   Place ham hock, split peas, onion, carrots, celery, and broth in a large pot.

2. 2

   Bring to a boil over high heat, then reduce to medium-low and cover.

3. 3

   Simmer covered for 40 minutes, stirring occasionally, until peas are very soft.

4. 4

   Remove ham hock and set aside to cool slightly, ~5 minutes.

5. 5

   Blend soup with an immersion blender until creamy, or leave chunky if preferred.

6. 6

   Shred meat from ham hock, discard bone, and stir meat back into soup.

7. 7

   Season with salt and black pepper to taste. Serve hot.

Tools you’ll need

• large pot with lid (5-quart)
• immersion blender (optional)
• wooden spoon
• cutting board
• chef's knife

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