Split Pea Soup with Ham and Crusty Sourdough Bread

Steps

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Split Pea Soup with Ham

1. Rinse and pick over 1 pound green split peas, then set aside. 3 min
2. Dice the yellow onion, peel and dice the 2 carrots, and dice the 2 celery stalks; mince the 3 garlic cloves. 8 min
3. Heat 1 tablespoon olive oil in a large Dutch oven or heavy pot over medium heat. 2 min
4. Timing-sensitive step. Add the onion, carrots, and celery to the pot and sauté, stirring frequently, for 6 minutes until the onion is softened and translucent. 6 min
5. Timing-sensitive step. Stir in the minced garlic and cook for 1 minute until fragrant.
6. Add the rinsed split peas, smoked ham hock, 6 cups low-sodium chicken broth, 2 cups water, 2 bay leaves, ½ teaspoon dried thyme, ½ teaspoon black pepper, and ½ teaspoon kosher salt; stir to combine and bring to a boil. 8 min
7. Reduce heat to low, partially cover the pot, and simmer for 60 minutes, stirring occasionally, until the split peas have broken down into a thick, creamy soup. 60 min
8. Remove the ham hock and the 2 bay leaves; when the hock is cool enough to handle, pull the meat from the bone, shred it into bite-sized pieces, and stir it back into the soup. 5 min
9. Taste the soup and adjust seasoning with additional kosher salt and black pepper as needed, then ladle into bowls and serve hot. 2 min

Crusty Sourdough Breadside

1. About 10 minutes before the soup is ready, preheat the oven to 350°F. 10 min
2. Place the 8 thick slices of sourdough boule directly on the oven rack and warm for 8 minutes until the crust is crisp and the interior is heated through. 8 min
3. Transfer the warm slices to a bread board and serve alongside the soup with softened unsalted butter on the side, if desired.