Ingredients
• 2 tbsp.
extra virgin olive oil, divided
• 1
(1 lb.) smoked ham hock
• 1
medium yellow onion, chopped
• 2
medium leeks (white and pale green parts only), thinly sliced
• 2
large shallots, minced
• salt
• Freshly ground black pepper
• 1 lb.
dried green split peas
• 8 c.
low-sodium chicken broth
• 2
sprigs fresh thyme, plus more for garnish
• 2
bay leaves

1. Step 1 In a large pot over medium heat, heat 1 tablespoon oil. Add ham hock and cook, turning occasionally, until golden on all sides, about 6 minutes total. Remove ham hock from pot and add remaining oil.

2. Step 2 Add onions, leeks, and shallots and season with salt and pepper. Cook until tender, 6 minutes more. Add split peas, broth, thyme, bay leaves, and seared ham hock and bring to a boil. Reduce to a simmer and cook, covered, stirring occasionally until peas are tender, about 1 hour. (If the soup gets too thick, add water 1/2 cup at a time until desired thickness is reached.)


3. Step 3 When peas are tender, remove bay leaf, thyme, and ham hock. Remove any meat from ham hock and shred. Use an immersion blender or countertop blender to purée roughly 1/4 of the soup. Return puréed soup to pot along with shredded ham hock and season to taste with salt and pepper.

4. Step 4 Served topped with more fresh thyme and another crack of black pepper.