This soup gives lots of proteins and fiber, soaking the peas overnight makes the preparation task easier but not mandatory, split pea is a rich source of iron and potassium as well.
- 2 tbsp. extra virgin olive oil, divided
- 1 (1 lb.) smoked ham hock
- 1 medium yellow onion, chopped
- 2 medium leeks (white and pale green parts only), thinly sliced
- 2 large shallots, minced
- Kosher salt
- Freshly ground black pepper
- 1 lb. dried green split peas
- 8 c. low-sodium chicken broth
- 2 sprigs of fresh thyme, plus more for garnish
- 2 bay leaves
- In a large pot over medium heat, heat 1 table of poon oil. Add the ham hock and cook, turning occasionally, until golden on all sides, about minutes’ total. Remove ham hock from pot and add remaining oil.
- Add onions, leeks, and shallots and season with salt and pepper. Cook until tender, 6 minutes more. Add split peas, broth, thyme, bay leaves, and seared ham hock, and bring to a boil. Reduce to a simmer and cook, covered, stirring occasionally until peas are tender, about 1 hour. (If the soup gets too thick, add water 1/2 cup at a time until desired thickness is reached.)
- When peas are tender, remove bay leaf, thyme, and ham hock. Remove any meat from the ham hock and shred. Use an immersion blender or countertop blender to purée roughly 1/4 of the soup. Return puréed soup to the pot along with shredded ham hock and season to taste with salt and pepper.
- Served topped with more fresh thyme and another crack of black pepper.