Pea & Ham Soup

This traditional soup uses a handful of simple ingredients. Dried split peas are inexpensive and readily available in supermarkets. If you don't have a ham hock you can substitute diced, cooked ham. This is actually a great way to use up leftover ham. If you want, you can add 3/4 cup uncooked rice towards the end of the cooking time. My family's favorite add-in was thin spaghetti broken into 1" pieces. It's a probably a little weird but it was delicious. If you choose to add rice or pasta, you may have to add extra water to reheat leftovers. Enjoy!

Prep Time: 25 Minutes
Cook Time: 2 to 2½ Hours
Yield: 2-4 Servings
Difficulty: Easy

INGREDIENTS

1 1/3 Cup green split peas
2 Tbsp olive oil
2 carrots, peeled and chopped
2 celery stalks, trimmed and chopped
1 onion, peeled and chopped
3 garlic cloves, crushed
1½ lb ham hocks
6 Cup water
salt & freshly ground black pepper
cilantro & red chilies, to garnish
bread, to serve

DIRECTIONS

Rinse split peas under cold water until water runs clear, drain.
Heat oil in a Swiss Diamond Soup Pot over medium heat. Add carrots, celery, onion and garlic. Cook, stirring for 5 minutes or until the onion softens.
Add split peas, ham hocks and water. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, covered for 2 to 2½ hours until ham hocks are tender and the meat is falling away from the bones. Set aside for 5 minutes to cool slightly. Remove ham hocks from the pot. Remove meat from bones. Coarsely chop meat and set aside.
Using a Swiss Diamond Jêt Mix Immersion Blender, process until desired smoothness. Taste and season with salt and pepper. Stir over medium-high heat for 5 minutes or until hot.
Ladle soup into bowls, garnish and serve immediately with crusty bread.