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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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adapted from German Home Cooking by Dr. August Oetke Ingredients:
2 tablespoons extra virgin olive oil |
2 slices bacon, finely chopped |
1 large onion, finely chopped |
1 celery rib, finely chopped |
1 large carrot, peeled and finely chopped |
1 small celery root, peeled and finely chopped |
kosher salt |
2 tablespoons flour |
10 sprigs flat leaf parsley |
8 sprigs fresh thyme |
2 bay leaves |
1 lb split peas, rinsed and drained |
2 large smoked ham hocks, about 2 lbs |
fresh ground black pepper, to taste |
Directions:
1. Place oil and bacon in a 6-qt. pot and cook over medium-high heat until crisp, about 6 minutes. Transfer bacon to paper towel with a slotted spoon; set aside. Add onions, celery, carrots, and celery root, season with salt, and cook, stirring occasionally, until soft, about 10 minutes. Stir in flour; cook for 3 minutes.
2. Tie parsley, thyme, and bay leaves together with kitchen twine; add to pot with peas, ham hocks, and 7 cups water. Bring to a boil over high heat. Reduce heat and simmer, covered, until peas are very tender, about 1 hour. Remove from heat. Discard herbs. Transfer hocks to a plate to let cool; pull off and chop the meat; discard fat, skin, and bones. Stir meat into soup, season with salt and pepper, and ladle soup into bowls.
3. Sprinkle with reserved bacon.
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