Learn how to make Chef Greg’s Split‑Pea Soup, with a hearty and comforting pork broth made from farm-raised smoked ham hocks. The meat is juicy and tender, the broth is flavorful and strong, and the soup can be customized any way you like making it a staple recipe for your home recipe collection.
A pork based broth is ideal for bean soups but you can make it meat-free, dairy-free and it’s still delicious.
| Ingredients | Instructions |
|---|---|
| Broth or stock: 4 smoked ham hocks 5–6 oz celery, roughly chopped 5–6 oz carrots, tops removed, roughly chopped 1 large leek, split, washed, and chopped 1 garlic head, halved Parsley stems 2 cups dry white wine (half a bottle) 12 cups chicken broth 2 bay leaves 8 whole black peppercorns | In a large soup pot, add all ingredients. Bring to a boil, then simmer for 45 minutes with the lid on. Remove the ham hocks. Strain the broth and set it aside. Debone and dice the ham hock meat for the final step. |
| Soup: 3 tbsp olive oil Carrots, diced Leeks, diced Celery, diced 3 cloves garlic 1 tsp ground cumin 1 lb dried green split peas, sorted | Add olive oil to the pot. Add the diced carrots, leeks, celery, and garlic. Sweat the vegetables. Add the ground cumin and sorted split peas. |
| Reserved broth | Add the reserved broth to the pot. Bring to a boil, then reduce to a simmer. Cover and cook for 30-40 minutes. |
| 2 cups heavy cream 1 small potato, small dice Salt, white pepper, and hot sauce to taste | Add the heavy cream and puree the soup until smooth. Season with salt, white pepper, and hot sauce to taste. Add the diced potato. When the soup returns to a simmer, the potatoes are cooked. |
| Reserved ham hock meat 4 oz butter, cold | Turn off the heat. Add the reserved ham hock meat and the cold butter. |
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