Split Pea Soup

With Los Angeles turning cold with night falling early it was definitely soup weather. Cathy found a recipe for: Split Pea Soup with Ham Hock, Fresh Peas, and Mint in Ad Hoc at Home by Thomas Keller. This is hands down the best split pea soup we have ever had. The soup is made with dried split peas and ham-hocks. The combination of fresh peas added at the end to the pea soup is an inspiration. The Crème Fraiche and Mint leaves makes it perfect. If you like split pea soup this is the one for you! We purchased the ham-hock at McCall’s Meat and Fish.

We finished the dinner with some left over Brownie Cake that Darryl had baked, and ice cream. Yum! 

Split pea Soup with Ham Hock, Fresh Peas, and Mint

Ad Hoc at Home

Thomas Keller

3 tablespoons canola oil

2 cups thinly sliced carrots

2 cups coarsely chopped leeks

2 cups coarsely chopped onions

Kosher salt

1 smoked ham hock (about 1 pound)

3 quarts Chicken Stock

1 pound (about 2 cups) split peas, small stones removed, rinsed

1 to 2 tablespoons red wine vinegar

freshly ground black pepper

2 cups peas (2 pounds in the pod), blanched

½ cup creme fraiche

Mint leaves

This is at heart a classic split pea soup, with a big ham hock to flavor the stewing split peas, but rather than serving it as a rustic dish, it is pureed so that it's smooth and velvety. Fresh peas, along with chunks of the ham hock and fresh mint, are part of the garnish. Serve this soup in the spring when peas are very, very sweet.

Heat the canola oil in an 8- to 10 - quart stockpot over medium heat. Add the carrots, leeks, onions, and a generous pinch of salt. Reduce the heat to low, cover with a parchment lid and cook very slowly, stirring occasionally, for 35 to 40 minutes, until the vegetables are tender. Remove and discard the parchment lid.

Add the ham hock and chicken stock, bring to a simmer, and simmer for 45 minutes. Prepare an ice bath. Strain the stock into a bowl, discard the vegetables, and reserve the ham hock. Place the bowl of stock over the ice bath to cool. (The split peas will cook more evenly when started in a cold liquid.)

Return the cold stock and ham hock to the pot, add the split peas, and bring to a simmer. Simmer for 1 hour, or until the split peas are completely soft (do not worry if the peas begin to break apart, as they will be pureed).

Remove the soup from the heat, and remove and reserve the ham hock. Season the soup with 1 tablespoon vinegar and salt to taste. Transfer some of the split peas and liquid to a Vita-Mix, filling it only about one-third full, and blend on very low speed until pureed. (If you blend it on high speed, the steam could pop the lid off and send the soup shooting out in all directions.) Transfer to a bowl, and puree the remaining soup in batches. Taste for seasoning, adding additional vinegar, salt, and/or pepper to taste if necessary. (The soup can be refrigerated for up to 2 days. It will continue to thicken as it stands; add a bit of water or stock when reheating if it becomes too thick.)

Pull away and discard the skin and fat from the ham hock. Trim the meat and cut into Winch dice. (Refrigerate if not serving immediately; bring to room temperature before serving.)

To serve, reheat the fresh peas in a little water if needed. Drain and
stir half the peas into the soup. Put the remaining peas, the crème fraiche, ham hock meat, and mint leaves in separate serving bowls, and serve the soup with the garnishes.

serves 6 (makes 8 cups)