Split Pea Soup with Ham Hock and Bacon
- 4 strips of bacon, cut into lardons
- 1 medium onion, finely chopped
- 2 large stalks celery, diced
- 5 medium-sized carrots, sliced
- 5 cloves garlic, minced
- Salt and pepper
- 1 lb. dried split peas (picked over for any debris)
- Several sprigs of fresh thyme
- 1 smoked ham shank, ham hock, or ham bone
- 6 1/2 cups water or chicken stock
- 1 bottle amber/dark beer
Preparation time 20mins
Cooking time 160mins
In a large soup pot, render the bacon until crisp, and reserve for later. Drain most of the fat, leaving just a little in the pot.
Sauté the onion, celery, and carrots for about 5 minutes or so until slightly softened.
Add the garlic and cook for a couple of minutes more, seasoning with salt and pepper.
Add the dried split peas, thyme, ham shank/hock/bone, water, and the beer. Bring to a boil and reduce to a simmer.
Cook covered for 1 1/2 to 2 hours, occasionally skimming the excess fat from the top, until the split peas have broken down.
Remove the ham bone from the soup. Allow to cool and remove the meat. Chop the meat and return to the soup, along with the reserved bacon.
Serve, and enjoy.