GERMAN SPLIT PEA SOUP

GERMAN SPLIT PEA SOUP image

Yield 8 servings

Number Of Ingredients 20

2 tbsp. extra-virgin olive oil
2 slices bacon
1 large onion, finely chopped
1 rib celery, finely chopped
1 large carrot, peeled and finely
chopped
1 small celery root, peeled and
finely chopped
Kosher salt, to taste
2 tbsp. flour
10 sprigs flat-leaf parsley
8 sprigs fresh thyme
2 bay leaves
1 lb. green split peas,
rinsed and drained
2 large smoked ham hocks
(about 2 lbs. total)
2 cups chicken stock
5 cups water
Freshly ground black pepper, to taste

Steps:

1. Place oil and bacon in a 6-qt. pot and cook over medium-high heat until crisp, about 6 minutes. Transfer bacon to paper towel with a slotted spoon; set aside. Add onions, celery, carrots, and celery root, season with salt, and cook, stirring occasionally, until soft, about 10 minutes. Stir in flour; cook for 3 minutes. 2. Tie parsley, thyme, and bay leaves together with kitchen twine; add to pot with peas, ham hocks, and 7 cups water. Bring to a boil over high heat. Reduce heat and simmer, covered, until peas are very tender, about 1 hour. Remove from heat. Discard herbs. Transfer hocks to a plate to let cool; pull off and chop the meat; discard fat, skin, and bones. Stir meat into soup, season with salt and pepper, and ladle soup into bowls. Sprinkle with reserved and crumbled bacon.