We met Dave and Renee a few years ago. They were looking for another dog as a companion for their golden retriever and it just so happened that we had one black labrador puppy that was available so they came for a visit but discovered that they were golden retriever folks and ended up getting another golden. So though we don’t necessarily agree on the type of retriever we love the best, we do share the love of food and Dave and Renee are wonderful cooks – we look forward to their new creations every year. This year split pea soup was on the menu and I was skeptical but it was fantastic! Renee has graciously offered to share. Enjoy!
Putting It All Together
Melt butter in heavy large Dutch oven over medium-high heat. Add onions and sauté until translucent, but not browned (turn down heat, if necessary). Sprinkle onions lightly with salt. Add carrots and sauté about 2 minutes. Add celery and sauté vegetables until soft, about an additional 2-3 minutes.
Add ham hock, marjoram, thyme, and bay leaf. Stir 1 minute. Add peas and then water. Bring to a boil. Reduce heat to medium-low. Partially cover pot. Simmer soup until peas are soft and falling apart; vegetables and ham should be tender as well. Stir soup often to avoid scorching. Soup will need to simmer for about 2.5 to 3 hours. Add some water if soup appears too thick.
Remove bay leaf and discard. Remove ham hock to cool. When ham hock is cool enough to handle, remove the meat from the bones. Shred meat, removing any cartilage and fat. Add ham back to soup and reheat until ham is heated again. Season to taste with salt and pepper.
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Category : Good Eats