Split Pea Soup with Ham Hocks
The history of Spilt Pea Soup with Ham Hocks dates back to ancient civilization. The Greeks and Romans first began cultivating the legume between 500 and 400 B.C.. At that time, hot pea soup was a common item sold by Athens street vendors.
The concept of eating fresh garden peas before they had fully ripened began just after the late Middle Ages in Europe. The split pea soup dish can be found in Australia, Britain Ireland, Germany, Indonesia, Netherlands, the United States, and multiple Nordic countries.
Split Pea Soup with Ham Hocks
The history of Spilt Pea Soup with Ham Hocks dates back to ancient civilization. The Greeks and Romans first began cultivating the legume between 500 and 400 B.C.. At that time, hot pea soup was a common item sold by Athens street vendors.The concept of eating fresh garden peas before they had fully ripened began just after the late Middle Ages in Europe. The split pea soup dish can be found in Australia, Britain Ireland, Germany, Indonesia, Netherlands, the United States, and multiple Nordic countries.
Ingredients
- 1/4 cup olive oil
- 1 large onion finely diced
- 2 celery stalks finely diced
- 2 carrots finely diced
- 1 lb dried split peas rinsed, picked through
- 1-1/2 lb smoked ham hock
- 2 quarts chickens tock alternate: water
- salt and pepper to taste
Instructions
- IN a large saucepan, saute onion, celery, and carrot over medium-high heat.
- Add peas and ham hock, cover with a couple inches of liquid stock
- Bring to a simmer and cook for one hour, until soup is thick and peas have almost disintegrated but not quite.
- Season to taste with salt and pepper
- Remove ham hocks and let cool
- Pull meat from ham hock bones and shred. Garnish with ham and pepper
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