Ingredients
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1 lb dried split green peas
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2 tablespoons butter
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2 tablespoons olive oil
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1 stalk celery, finely chopped
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1 large onion, finely chopped
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10 cups chicken stock
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2 medium potatoes, peeled and diced
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1 bay leaf
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1/4 teaspoon thyme
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pepper
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salt
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1 garlic clove, minced
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1 carrot, peeled and finely chopped
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2 smoked ham hocks
Instructions
- In a dutch oven, over medium heat, saute the carrot, celery and onion in the butter and olive oil until soft.
- Stir in the garlic for an additional minute of cooking.
- Add the stock, split peas, potatoes, ham hocks, bay leaf and thyme; bring to a boil.
- Lower the heat and simmer, partially covered, until the peas and potatoes are tender, (1 to 1 1/2 hours).
- Remove the bay leaf.
- Remove and shred the ham hocks.
- Remove and puree half of the soup mixture in a blender of food processor.
- Return the pureed mixture, along with the shredded meat, to the pot.
- Add salt and greshly ground pepper to taste.