Split Pea Soup With Pork Three Ways

A Hearty and Big Flavored Slow-Cooked Soup

• Servings: 4 to 6.

This recipe was shared with me by my friend Greg Socha who loves to make this soup is a slow cooker on cold winter weekends.  By adding three types of pork -- bacon, ham hocks and sausage -- Greg turned a classic pea soup into something more substantial, rich and flavorful.

Starting with lots of bacon may seem like the soup will be greasy, but that is not at all the case.  Because this recipe makes such a large quantity, the bacon only adds flavor and richness.

This soup makes a perfect winter supper when served with chunks of bread or large croutons made by broiling thick slices of fresh or day-old bread that have been brushed with olive oil and sprinkled with grated cheese until the cheese melts and begins to brown.

Ingredients

• 1 15 oz. bag dried split green peas, equivalent to about 2 cups
• 6 cups chicken stock (boxed stock is excellent for this)
• 1/2 - 3/4 pound bacon; smoked uncured or apple bacon are both good choices
• 1/2 - 3/4 pound andouille sausage* cut into 3/4-inch pieces
• 2 ham hocks
• 1 pound of carrots peeled and cut into 1-inch pieces (about 1 1/2 cups)
• 4 celery stalks cut into 2-inch pieces
• 1 yellow onion, chopped
• 1 pound Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 2 cloves garlic, sliced thin
• 2 bay leaves, 5 sprigs fresh thyme, 5 sage leaves all tied into a bouquet garni, wrapped in a small piece of cheesecloth and tied into a little sack with a piece of cotton string; instead of using cheesecloth, you can use the string to tie the herbs in between 2 pieces of celery

Directions

1. If Cooking On The Stovetop:
2. Pour the peas into a bowl and pick through them to remove any debris or stones. Then rinse the peas several times using cool water and drain in a fine sieve or colander.
3. Cut the bacon into 1-inch pieces.
4. Place the bacon in a large soup pot over medium heat and cook until the pieces have begun to render fat. Do not brown the bacon.
5. Once there is some fat in the pan from the rendered bacon, add the onion and continue to cook over a medium heat until the onion softens and becomes translucent, about 2 minutes.
6. Add the garlic, potatoes and carrots. Stir to coat and cook until the garlic becomes fragrant, about 30 seconds.
7. Add the sausage and cook for 2 minutes until the surface just slightly begin to brown.
8. Add the rinsed peas, stock, ham hocks, and bouquet garni of herbs. Do not add salt because other ingredients already will add salt to the soup.
9. Bring to a boil and then reduce to a low simmer. Cover and cook over low heat for 2 hours, stirring occasionally.
10. When all the vegetables have become very soft and the peas have broken down and are mushy, remove from the heat and remove the ham hocks, pieces of sausage and bouquet garni. Leave the bacon and all the other ingredients in the pot.
11. When the ham hocks have cooled enough to handle, remove any bits of meat (discarding the fat, gristle and bones) and hold aside with the reserved sausage pieces.
12. Using a hand-held blender, a blender or a food processor, purée the soup until it becomes completely smooth and thick.
13. Return the pieces of ham hock and sausage to the puréed soup and stir to combine.
14. The soup can be served immediately or else reheated when ready to serve.
15. If Using A Slow Cooker:
16. Pour the peas into a bowl and pick through them to remove any debris or stones. Then rinse the peas several times using cool water and drain in a fine sieve or colander.
17. Cut the bacon into 1-inch pieces.
18. Place all the ingredients in a large slow cooker on HIGH for 5 to 7 hours, stirring occasionally.
19. When all the vegetables have become very soft and the peas have broken down, remove the ham hocks, pieces of sausage and bouquet garni. Discard the bouquet garni. Leave the bacon and all the other ingredients in the pot.
20. When the ham hocks have cooled enough to handle, remove any bits of meat (discarding the fat, gristle and bones) and hold aside with the reserved sausage pieces.
21. Using a hand-held blender, a blender or a food processor, purée the soup until it becomes smooth and thick.
22. Return the pieces of ham hock and sausage to the puréed soup and stir to combine.
23. The soup can be served immediately or else reheated when ready to serve.

*I used Niman Ranch Andouille Sausage.  A 12 oz. package contained 4 sausages that were pre-cooked.  If you use sausages that are not pre-cooked, simmer them for about 8 minutes to cook them through and remove some of the fat before adding to the soup ingredients.