Split pea soup, especially when enriched with a smoky ham hock, is a comforting and deeply flavorful dish perfect for chilly evenings. This recipe delivers a hearty, rich soup with a depth of flavor that only slow cooking can achieve. We'll cover everything from selecting the perfect ingredients to achieving the ideal creamy texture.
What kind of ham hock should I use for split pea soup?
The best ham hock for split pea soup is a smoked ham hock. The smoky flavor infuses the soup with a wonderful depth and complexity that you won't get with other types of ham. Look for a bone-in ham hock for the most intense flavor. The bone contributes significantly to the richness of the broth. Avoid pre-cooked or overly processed ham hocks, as these will lack the flavor development you want from a long simmer.
How long do I need to cook the ham hock for split pea soup?
Cooking time is crucial for developing the full flavor of the ham hock and ensuring the split peas are tender. A good rule of thumb is to simmer the ham hock for at least 2 hours, or even longer, up to 4 hours for exceptionally tender peas and a deeply flavorful broth. The longer it simmers, the more the ham flavor will infuse the soup.
Can I make split pea soup in a slow cooker or Instant Pot?
Absolutely! Both slow cookers and Instant Pots are excellent tools for making split pea soup.
Slow Cooker Method: Brown the ham hock (optional) before adding it to the slow cooker along with the other ingredients. Cook on low for 6-8 hours or high for 3-4 hours, or until the peas are tender.
Instant Pot Method: Sauté the ham hock (optional) in the Instant Pot before adding the remaining ingredients and water. Pressure cook on high for 25 minutes, followed by a 10-minute natural pressure release. This method significantly reduces cooking time while still delivering a flavorful result.
What are the best ingredients for a delicious split pea soup?
Beyond the ham hock, several other ingredients contribute to a truly exceptional split pea soup. High-quality ingredients are key.
- Split Peas: Use dried green split peas for the best texture and flavor. Avoid yellow split peas, which tend to be mushier.
- Aromatics: Onions, carrots, and celery form the classic mirepoix, adding a subtle sweetness and depth of flavor. Garlic adds a pungent punch.
- Seasoning: Salt and pepper are essential, but consider adding bay leaves, thyme, or other herbs for a more complex flavor profile. A touch of smoked paprika enhances the smoky ham flavor.
How to make creamy split pea soup?
Achieving a creamy texture without using cream is key to a light yet satisfying soup. Here are some tips:
- Simmer long enough: The longer the peas simmer, the softer they become, naturally thickening the soup.
- Partial Purée: Once the soup is cooked, you can partially purée a portion of it using an immersion blender or regular blender. This creates a creamier texture without making the soup completely smooth. Leaving some peas whole adds texture.
Split Pea Soup Recipe with Ham Hock (Detailed Recipe)
Yields: 6-8 servings Prep time: 15 minutes Cook time: 3-4 hours (stovetop), 6-8 hours (slow cooker), 25 minutes (Instant Pot)
Ingredients:
- 1 (2-3 pound) smoked ham hock
- 1 cup dried green split peas, rinsed
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups water or chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Optional: Smoked paprika, a splash of apple cider vinegar
Instructions:
- (Optional) Brown the ham hock: In a large pot or Dutch oven, brown the ham hock on all sides over medium-high heat. This adds extra depth of flavor.
- Combine ingredients: Add the split peas, onion, carrots, celery, garlic, thyme, bay leaf, water (or broth), and optional smoked paprika to the pot.
- Simmer: Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until the peas are very tender. Stir occasionally to prevent sticking. For slow cooker or Instant Pot instructions, see above.
- Remove ham hock: Once the peas are tender, remove the ham hock from the pot and let it cool slightly. Once cool enough to handle, remove the meat from the bone and shred it. Discard the bone and skin.
- (Optional) Partial Purée: If desired, use an immersion blender or regular blender to partially purée a portion of the soup for a creamier texture. Leave some peas whole for added texture.
- Return ham and season: Add the shredded ham back to the soup. Season with salt, pepper, and optional apple cider vinegar to taste.
- Serve: Serve hot with crusty bread.
Enjoy your delicious, homemade split pea soup with ham hock! Remember to adjust seasoning to your preference. This recipe is a fantastic starting point for experimentation and customization. Feel free to add other vegetables or spices to create your own signature version.
