Browned butter, with its nutty aroma, complements the down-home flavor of ham hock, reinforcing its smokiness without disguising it. The ham hock comes from the joint where the haunch of the pig meats the foot. It is relatively inexpensive, but, like other cuts of meat on the bone, it releases a succulent flavor that is concentrated by long and slow cooking. Ham hock marries well with pulses and with split peas in particular, whose earthiness provides a subtle flavor in this simple but ultimately satisfying soup. Serve with a dollop of sour cream and a slice of buttered bread.
SERVES: 6
INGREDIENTS:
- 2 cups split peas, picked over and rinsed well
- ¼ teaspoon baking soda
- 2 tablespoons unsalted butter
- 1 yellow onion, finely chopped
- 3 ribs celery, chopped
- 2 carrots, peeled and chopped
- 1 tablespoon fresh thyme leaves
- 1 ham hock (about 1½ pounds)
- 2½ quarts Chicken Bone Broth
INSTRUCTIONS:
- SOAK PEAS:
Pour the peas into a large mixing bowl, cover them with hot water by 2 inches, then stir in the baking soda. Cover the bowl loosely with a kitchen towel and let the peas soak at room temperature for at least 12 and up to 18 hours, refreshing the peas with hot water once or twice. Drain the peas using a sieve and rinse them well.
- SAUTE VEGETABLES:
Melt the butter in a heavy stockpot over medium heat. Let the butter froth and foam and keep it on the heat until its color transforms from flaxen yellow to a warm, toasty brown and it releases a perfume reminiscent of freshly cracked nuts, about 3 minutes. Watch it closely lest you burn the butter. Reduce the heat to medium-low and stir in the onion, celery, and carrots. Sauté for 3 to 4 minutes, or until the vegetables soften a bit. Stir in the thyme and continue cooking for 1 to 2 minutes more, or until the vegetables take on the perfume of the thyme.
- ADD HAM HOCK AND BROTH:
Stir the soaked split peas into the vegetables, add the ham hock to the pot, and pour in the chicken broth. Cover and simmer for 1¼ hours, or until the peas fall apart when pressed with a fork.
- REMOVE HAM HOCK AND PUREE: T
urn off the heat, remove the ham hock from the pot, and take the meat off the bone with a fork, chopping any large hunks of meat into bite-size pieces. Return the meat to the pot and puree the soup with an immersion blender until perfectly smooth.
- SERVE:
Serve hot.
