Split Pea Soup

Ingredients

• 1 pound green split peas
• 2 tablespoon extra virgin olive oil
• 1 large onion, peeled and chopped
• 2 celery stalks, chopped
• 1 large leek, chopped
• 1 large carrot, chopped
• 1 large clove of garlic, halved
• 1 herb bouquet
• 2 ham hocks, well-rinsed
• Salt
• Pepper
• Small toasted croutons, to garnish
• Chopped parsley or chives, to garnish

Directions

1. Look through the peas and discard any little stones you find, then rinse them well and let them drain.
2. Warm the olive oil over medium-high heat in a heavy 4-quart pot. Stir in the onion, celery, carrot, and leek, and cook until the onion has turned clear, about 5 to 7 minutes. Add the garlic and let it cook for 1 minute more.
3. Add the drained peas to the pot, along with the herb bouquet, the ham hocks, and 2 1/2 quarts of water. Bring everything up to a gentle simmer.
4. For the next several minutes, spoon away the foamy bits that collect on the surface, continuing until they stop appearing.
5. Set the lid on slightly ajar and keep the soup at a simmer for about 1 1/2 hours, until the peas are soft. Give it an occasional stir so nothing catches on the bottom of the pot.
6. Lift out the ham hocks and the herb bouquet.
7. Blend the soup until smooth. An immersion blender is the easiest way to do this, but a regular blender is fine too; if the soup is hot, blend in batches, fill the jar only halfway, and keep a firm hand on the lid.
8. For an extra-silky texture, push the purée through a sieve.
9. If you want the ham in the soup, trim off the outer skin from the ham hocks and pull the meat from the bones. Dice the meat, then stir it back into the puréed soup.
10. Pour the soup back into the pot and warm it until it is steaming again. Season with salt and pepper to taste.
11. Spoon the soup into warm bowls and finish with croutons and parsley or chives.