This is a slightly adapted version of the split pea soup recipe in my At Home With Magnolia cookbook. I like to change and improve my old recipes as I’m cooking- it keeps it fresh and fun for me!
makes 4-6 main dish servings
1/4 cup olive oil
1 pound carrots, cut into 1/2-inch pieces
1/4 pound celery, cut into 1/2-inch pieces
1 cup coarsely chopped yellow onion
1 tablespoon finely chopped garlic
1 pound split peas
8 cups chicken stock
1 smoked ham hock
freshly ground black pepper
Heat 2 tablespoons of the olive oil in a heavy large pot over medium heat. Add the carrots, and cook, stirring occasionally for 15 minutes. Add the remaining 2 tablespoons of oil, and the celery, onion, garlic, and salt and pepper to taste, and continue to cook for 10 minutes more. Add the remaining ingredients, raise the heat to high, cover, and bring to a boil. Reduce the heat to medium and simmer uncovered, stirring occasionally, until very thick and creamy, about 2 hours. Remove the ham hock, chop as much or as little of the meat as you like, and return it to the soup, discarding the bone. Season again with salt and pepper to taste, but the ham hack can be quite salty, so keep that in mind!