Split Pea Soup

Instructions

Place 1 pound dried split peas in a colander and rinse thoroughly under cold running water. Pick out any debris or discolored peas. Drain well.

Melt 1/4 cup salted butter in a large pot over medium-high heat. Add 1 medium white onion (diced), 3 medium celery ribs (sliced), and 3 medium carrots (sliced). Cook for 5 to 7 minutes, until onions are soft and translucent.

Stir in the rinsed split peas, 4 cups water, and 6 cups chicken broth. Bring to a boil. Add 2 ham hocks and 2 teaspoons dried thyme.

Reduce heat to medium-low. Cover and simmer for 90 minutes, or until peas are tender and ham is easily removed from the bone.

Remove ham hocks from the pot. Shred the ham, discarding the bones, and chop into bite-sized pieces.

For a chunky soup, leave as is and stir the shredded ham back into the pot. For a partially pureed soup, use an immersion blender to blend a portion of the soup while leaving some chunks. For a smooth soup, transfer the soup to a blender and puree until smooth, or use an immersion blender directly in the pot.

Stir the chopped ham back into the soup. Taste and adjust seasoning with additional salt and black pepper if needed. Serve hot.

Soup