Split Pea & Ham Soup

December 12, 2019

This split pea soup is from Emily Frith, owner of The Corner Market Catering in West Nashville.

Ingredients

1pound dried split peas

3tablespoons unsalted butter

1cup yellow onion, chopped

1/2cup celery, chopped

1/2cup carrots, chopped

2teaspoons garlic, minced

1ham hock, scored

1pound country ham, chopped

1teaspoon salt

3/4teaspoon pepper

1/4teaspoon red pepper flakes

8cups chicken stock

1bay leaf

2teaspoons fresh thyme

Preparation

1. Place peas in large pot, cover with water by 2 inches, and soak 8 hours to overnight. Drain. Melt butter in large pot over medium-high heat. Add onions and cook 4 minutes. Add celery and carrots and cook until soft. Add garlic.

2. Add ham hocks and ham and cook until ham begins to brown. Add peas, salt, pepper, and pepper flakes and cook 2 minutes. Add stock, bay leaf, and thyme and cook 1 hour, stirring occasionally, and adding water as needed. Adjust seasoning before serving.