Patti's Split Pea Soup

Patti's Split Pea Soup

Olive oil or Butter
1 onion, diced small
2 large ribs celery, diced small
2 medium carrots, peeled and diced small
2 small waxy potatoes, peeled and diced
1 Tbs chopped garlic (or more)
1.2 pounds dried split peas, rinsed and sorted for stones (if you can find organic or local, the freshness of the dried peas does seem to matter in this soup)
1 Ham Hock or meaty ham bone (extra diced leftover ham can be added)
Three sprigs Thyme
Salt and Pepper
1 Qt good quality Chicken Stock
2 cups water

1. In a large soup pot over medium-high heat, sweat the chopped onion, celery, and carrots in hot oil until very fragrant.  The onion should be translucent.  Add the garlic and stir for a minute or two.  
2. Add the peas, potatoes, stock, and water, and stir well.  Nestle the thyme and ham bone or ham hock into the mixture until submerged.  
3. Bring to a full boil, then cover the pot and lower the heat to a low simmer.  Note: If adding extra ham chunks, they can be added after the first hour or at the very end of the cooking.  
4. Allow soup to simmer for 1-2 hours, until the ham is pulling away from the bone and the peas are softened.  Pull the ham bone and thyme sprigs out of the pot and allow to cool.  
5. Continue cooking the soup until the peas are completely soft and falling apart.  I like to use a submersion blender on this soup.  Add salt and pepper to taste.
6. Separate the chunks of ham from the ham bone and dice relatively finely.  Stir the ham back into the completed soup, and serve. 

This is a really delicious version of split pea soup.  This can be made in a crockpot.  If you do, be sure to sweat the veggies before putting them into the bowl of the crockpot - it makes a big difference in taste.

I like to serve this soup with fresh ground pepper and rye croutons.  It is also delicious with a loaf of  beer/cheddar/onion bread.  Great in cold weather!