This is a classic split-pea soup so thick you can use it as construction adhesive when it’s cool. It has so much protein it’ll come off the sides of the bowl in flakes as it dries. The key to deep flavor is a stock made of pork and chicken that gets simmered all day long.
- 1 ham hock
- 1 chicken carcass (back, bones, wings)
- 2 yellow onions, chopped
- 2 stalks celery, chopped fine
- 2 carrots, chopped fine
- 2 pounds split peas (more or less)
- 2 bay leaves
- 4 big carrots, cut in big chunks
- 4 potatoes, cut in big chunks
First, make an all-day pork-and-chicken stock. In the morning, put your chicken carcass and ham hock into a stock pot and cover with cold water. Heat it up to a boil, then turn the heat down and simmer slowly for about 2 hours. Take the ham hock out and let it cool. Continue simmering the chicken carcass. When the ham hock is cool enough to handle, rip or cut off all the meat, cutting the meat into small bits and discarding the fat. Put the ham bone back in the stock pot and refrigerate the ham chunks. Simmer the stock very slowly for another 6-10 hours, adding water as necessary.
Around 4pm, or a couple of hours before dinnertime, start sauteing the onion with a little salt in a big, heavy soup pot. Add the celery and fine-chopped carrots when the onion is halfway cooked, then continue sauteing until the celery is soft. (This is your classic mirepoix trio that makes for a fantastic flavor base in soups.) Now strain the stock pot’s contents into the soup pot. Add the peas and bay leaves and simmer until the peas start to get soft, about 1 hour. Now add the carrots, potatoes, and the ham from the ham hock. Add more chopped ham steak if you are a ham fanatic. Cook until the vegetables are soft, the peas are completely disintegrated, and the soup is thick, about 30-45 minutes. Add salt and black pepper to taste.
Be careful, you have to stir more frequently as the soup gets thicker, or it will stick and burn. You know it’s thick enough when it starts to flake up the side of the pot. Go easy on the salt in the early stages of cooking, at least until the peas have gotten mushy, or the salt will slow down the peas’ cooking drastically.
Everyone loves this soup, especially V. A rainy-day winter favorite. Surprisingly healthy since it’s got almost no fat and tons of protein/fiber.