Prep time approx 3 hours
1 lb dried, green split peas, rinsed and picked over for stones.
2 lbs smoked hamhock
2 tablespoons Extra Virgin olive Oil
1 large onion, chopped
3 - 4 large carrots, peeled and diced
4 ribs celery, diced
3 cloves of garlic, minced
3 Bay leaves
1 sprig each of fresh: rosemary, sage, thyme, marjoram
6 whole black tellicherry peppercorns
3 qts homemade chicken stock
2 teaspoons trapani sea salt, plus more to taste
Freshly ground pepper and smoke paprika to taste
Heat the olive oil in a deep stockpot and add the onions, carrots and celery. Saute' until soft, about 12 minutes. Add the garlic and bay leaves and cook for 2 minutes. Make a Bouquet Garni using the fresh herbs and peppercorns. Tie tightly and place into pot. Pour the peas into the pot, and nestle the hamhock on top Pour stock over all, add salt, and bring to boil Reduce heat to simmer, cover and gently simmer for 2.5 hours, skimming foam from the top and stirring occasionally. After simmering, remove ham hock from soup and cool. Remove Bouquet Garni and discard. Chop up the ham hock and return to pot. Season soup with more salt and plenty of freshly ground pepper and some smoked paprika to taste. Serve piping hot with crusty bread or oyster crackers. Garnish with a drizzle of your best olive oil and some crumbled bacon.
Recipe from food52.com