Split Pea Soup with Ham Hock

Instructions

1. Sauté the vegetables
   Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add the onions, carrots, and celery. Cook, stirring occasionally, until vegetables have softened, about 8-10 minutes. Add garlic and cook for 1 minute more until fragrant.
2. Add peas and ham hock
   Add the rinsed split peas to the pot and stir to combine with the vegetables. Place the ham hock in the center of the mixture. Add the bay leaf, dried thyme, and black pepper.
3. Simmer the soup
   Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for about 60-75 minutes, stirring occasionally, until the peas have broken down and the soup has thickened. Add more broth or water if the soup becomes too thick.
4. Prepare the ham
   Remove the ham hock from the soup and place on a cutting board until cool enough to handle. Remove the meat from the bone, discarding fat and skin. Chop the meat into small pieces and return it to the pot.
5. Finish the soup
   Remove and discard the bay leaf. Stir in the fresh lemon juice. Taste and adjust seasoning with salt as needed, keeping in mind the ham adds saltiness. If desired, use an immersion blender to partially purée the soup for a creamier texture while still leaving some texture.
6. Serve and garnish
   Ladle the hot soup into bowls. Optionally garnish with fresh chopped parsley, croutons, or a swirl of olive oil. Serve with crusty bread on the side for a complete meal.