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Instructions

  • Instructions
    Step 1: Preparing the Ham Hocks
    Rinse the Ham Hocks:
    Start by rinsing the ham hocks under cold water to remove any surface impurities
    Boil the Ham Hocks: Place the ham hocks in a large pot and cover them with water or chicken broth.
    Bring to a boil over medium-high heat, then reduce the heat to low and simmer for about 1.5 to 2 hours, or until the meat is tender and falling off the bone.
    Step 2: Preparing the Soup Base
    Prepare the Vegetables: While the ham hocks are simmering, chop the onion, carrots, celery, and garlic
    .Rinse the Peas: Rinse the yellow split peas under cold water, ensuring they are free of any debris.
    Step 3: Assembling the Soup
    Cook the Vegetables: In a large soup pot, heat a small amount of oil over medium heat.
    Add the chopped onions, carrots, celery, and garlic.
    Sauté until the vegetables are soft and fragrant, about 5-7 minutes.
    Add the Peas and Spices:
    Add the rinsed yellow split peas, bay leaves, dried thyme, and black pepper to the pot. Stir well to combine.
    Step 4: Adding the Ham Hocks
    Combine Ingredients: Once the ham hocks are tender, carefully remove them from the broth.
    Add the broth to the vegetable and pea mixture, ensuring there is enough liquid to cover all the ingredients.
    Simmer the Soup: Bring the soup to a boil, then reduce the heat to low and let it simmer for about 1 hour, or until the peas are soft and the soup has thickened.
    Step 5: Shredding the Ham
    Remove Meat from the Bones:
    While the soup is simmering, allow the ham hocks to cool slightly. Remove the meat from the bones, discarding any skin and fat. Shred the meat into bite-sized pieces.
    Add Ham to the Soup: Stir the shredded ham back into the soup, ensuring it is evenly distributed.
    Step 6: Final Touches
    Season to Taste: Taste the soup and add salt as needed.
    Keep in mind that ham hocks can be quite salty, so be sure to taste before adding additional salt.
    Serve: Ladle the soup into bowls and serve hot.
    A sprinkle of fresh parsley or a drizzle of cream can add a nice finishing touch.
    Tips for the Perfect Pea and Ham Soup
    For a smoother soup:
    Use an immersion blender to blend part of the soup before adding the shredded ham.
    Storage: This soup keeps well in the refrigerator for up to a week and can be frozen for up to three months.
    Accompaniments: Serve with crusty bread or a side salad for a complete meal.