Split Pea and Ham Soup with Toasted Challah Croutons

Instructions

1. 1

   Thoroughly rinse the dried split peas under cold running water. Carefully pick through them to remove any small stones or debris.

2. 2

   In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 6-8 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.

3. 3

   Stir in the minced garlic and cook for another minute until fragrant, being careful not to let it burn.

4. 4

   Add the rinsed split peas, the smoked ham hock, chicken broth, bay leaves, dried thyme, and black pepper to the pot. Stir everything together to combine.

5. 5

   Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 75-90 minutes. Stir every 15-20 minutes to prevent the peas from sticking to the bottom. The soup is ready when the peas are very tender and have started to break down, creating a creamy consistency.

6. 6

   Carefully remove the ham hock from the pot and place it on a cutting board to cool slightly. Once it's cool enough to handle, use two forks or your fingers to shred the meat from the bone. Discard the bone, skin, and any large pieces of fat.

7. 7

   Return the shredded ham to the soup. Remove and discard the bay leaves. Stir well and taste the soup *before* adding any salt. The ham hock will have added a significant amount of salt. Season with salt as needed.

8. 8

   Ladle the hot soup into bowls and garnish with fresh parsley before serving.