Split Pea Soup

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Cook the chopped bacon in a pot until the fat renders. Add the diced onion and sauté in the bacon fat until lightly golden and fragrant.
   ▶ ≈0:47
2. 2
   Add the carrots cut into rounds, celery, and the white and light green parts of the leek, all cut to uniform size so they cook evenly.
   ▶ ≈3:00
3. 3
   Stir in the minced garlic and cook briefly to release its aroma.
   ▶ ≈4:43
4. 4
   Pour in the 6 cups of stock. Add the split peas (which can be pre-soaked overnight or in boiling water for 5 minutes if time permits) and bury the smoked pork hock in the mixture.
   ▶ ≈5:46
5. 5
   Add fresh thyme and season carefully with salt and pepper to taste, adjusting as needed.
   ▶ ≈8:21
6. 6
   Bring to a boil, then reduce heat and simmer for about 90 minutes, until the split peas are tender and have thickened the soup.
   ▶ ≈9:20
7. 7
   Add the ham cubes a few minutes before serving. Remove the smoked pork hock from the soup. Add more stock if you prefer a thinner consistency.
   ▶ ≈9:56
8. 8
   Ladle into bowls and garnish with garlic croutons and carrot rounds. Serve immediately.
   ▶ ≈10:45