Ingredients
- 1 pound ham hock (unsmoked)
- 2 tablespoons butter
- 2 carrots, sliced
- 2 celery ribs, sliced
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 3/4 cups dried yellow split peas
- 2 bay leaves
- 1 teaspoon dried savory
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 baguette bread (8-inch demi-baguette)
- 2 tablespoon butter
- 1 garlic clove
- 1/4 teaspoon coarse salt (sea salt)
How to Make
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Step 1: Trim off and discard skin from ham hock; set hock aside.
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Step 2: In large Dutch oven, melt butter over medium heat; cook carrots, celery, onion and garlic, stirring occasionally, until softened and golden, about 15 minutes.
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Step 3: Stir in split peas, bay leaves, savory, salt and pepper; cook, stirring, for 2 minutes.
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Step 4: Stir in 8 cups water; add ham hock. Bring to boil; reduce heat, cover and simmer, stirring occasionally, until peas are very soft and soup is thickened, 1-1/2 to 2 hours.
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Step 5: Discard bay leaves. Transfer ham hock to plate; let cool enough to handle. Discarding bone and any fat, dice meat and return to soup; heat through.
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Step 6: Garlic Toasts: Meanwhile, cut baguette into 12 slices; spread with butter. Broil until golden, about 2 minutes. Rub with garlic; sprinkle with salt. Serve with soup.
We hope you enjoy this recipe!
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