关于此食谱

一种浓郁、厚实、令人满足的汤，几代人都在用它温暖厨房。干豌豆与烟熏火腿蹄、嫩蔬菜和芳香草药缓慢炖煮，直到它们融入天然顺滑、柔软的高汤中——无需搅拌机。这是那种简单方便的一锅舒适食物，隔天味道会更好。

步骤说明

1. 1

   Rinse the green split peas under ^[cold water] in a sieve, picking out any small stones or shriveled peas. Set aside. No soaking is required.

2. 2

   In a large Dutch oven or heavy-bottomed pot, melt the butter over ^[medium heat]. Add the diced yellow onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 7–8 minutes.

3. 3

   Add the minced garlic and cook, stirring constantly, for 1 minute until fragrant.

4. 4

   Add the rinsed green split peas, smoked ham hock, low-sodium chicken broth, water, bay leaves, thyme, black pepper, and smoked paprika (if using). Stir to combine.

5. 5

   Bring the soup to a boil over ^[high heat], then reduce the heat to ^[low]. Skim off any foam that rises to the surface during the first few minutes of simmering.

6. 6

   Cover the pot partially (leave the lid slightly ajar) and simmer on ^[low heat], stirring every 20 minutes to prevent sticking on the bottom, until the green split peas have completely broken down and the soup is thick and creamy, about 90 minutes.

7. 7

   Remove the smoked ham hock and bay leaves. Transfer the smoked ham hock to a cutting board, let it cool for a few minutes, then pull off any meat and shred it into bite-sized pieces. Discard the bone, skin, and fat.

8. 8

   Stir the shredded ham back into the soup. Taste and season with kosher salt and more black pepper as needed. If the soup is thicker than you like, stir in a splash of water or low-sodium chicken broth to reach your preferred consistency.

9. 9

   Ladle into bowls, garnish with fresh chopped parsley, and serve with crusty bread for dipping.