Ingredients

Instructions

  1. For the stock, put the ham hocks in a kettle with water to cover by 2 inches.
  2. Make an herb bouquet with washed cheesecloth, using the bay leaves, thyme and cloves or allspice.
  3. Put this in the pot, along with the carrots, onions and celery.
  4. Simmer 3 to 4 hours with the kettle cover slightly open.
  5. Or, simmer in crockpot for 8 hours on low.
  6. Skim occasionally.
  7. Strain and degrease.
  8. Easiest way to degrease is to make ahead and chill, remove fat when cold.
  9. Freeze if you want.
  10. To make the soup, set a saucepan over medium heat and melt the butter.
  11. Saute the vegetables, stirring, for 5 minutes.
  12. Blend in the flour and cook, stirring for 3 minutes.
  13. Remove from the heat and cool briefly, blend in the hot ham stock and the split peas.
  14. Bring to a simmer, stirring.
  15. Cover and cook about 45 minutes until peas are tender.
  16. Salt and pepper to taste after 1/2 hour of simmering.
  17. When cooked, mash or puree the soup depending on the consistency you want.
  18. Garnish with homemade croutons or sauteed ham bits if desired.