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Split Pea Soupby Dawn T in Rouxbe Videos This is a traditional Split Pea Soup with Ham Hock.
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Step 1: Making the Soup
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Add the oil to a large pot and turn burner onto low heat. Finely chop the onions, celery, carrots and transfer each of them to the pot. Sauté until translucent - about 5 minutes. Then add the crushed garlic and quickly sauté for about 30 seconds. Next, add the peas, ham hock, stock, bay leaves, salt, pepper and bring the soup just to a boil. Then turn the heat down to a simmer and cook for 2 to 2 1/2 hours or until the peas start to break down. Stir occasionally. At about the 2 hour mark, remove the ham hock and let cool for a few minutes. Then remove the fat and bone, and discard. Shred the ham meat into larger pieces and return to the soup. Taste for seasoning, then serve with your favorite fresh bread and a side salad for a complete meal. Enjoy!
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Notes
Ham hocks can be purchased at most specialty meat stores. However, you can also use finely diced bacon to obtain a similar flavor, but not quite as good. Just be sure to sauté the bacon first then drain most of the excess fat before adding the vegetables.
The benefit of using ham hock instead of bacon is not just for flavor. Ham bones provide gelatin that contributes to the soups consistency after cooking.
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Comments
hello. my question, sometimes i buy the large bone sold at honey bake ham, can this be used or will it overpower the soup as they request a small ham bone. thanks.
Hi Denise
A honey baked ham bone will work just fine. The soup may be a tiny bit sweeter, rather than smoky...but that's okay. Sometimes I just use leftover ham (from a baked ham) if that's all that I have when the mood strikes me to make this soup.
Just make sure the bone fits in the pot you are using before you get started. Good Luck! Let us know how it turns out for you.
I enjoyed this receipe, used the honey baked ham but rinsed the ham bone well to extract any sweetness. love the soup
In the text recipe it does not say when to put in the ham hock. It seems fairly obvious, but it should probably be written in the text. Soup was delicious.
Off topic somewhat, I do plan on making this, perhaps this weekend, however, I just wanted to request more soup recipes ;-)
Wonderful site, thanks so much. Kind regards,
-mobythor
Using Rouxbe's chicken stock, this soup turned a cool fall evening warm cozy. I did make a mistake with the ingredients, in that I used fresh hocks, not 'ham' hocks, but compensated by adding a hot Portuguese dry smoked sausage I had in the fridge, which made up for the missing 'smoked ham' flavor. Accompanied by a baguette, it made for a simple, yet delicious meal.