Split Pea Soup with Ham Hock

Bloom Garlic: Add the minced garlic to the pot and cook for another 1-2 minutes until fragrant, being careful not to let it burn.

Combine and Simmer: Add the rinsed split peas, smoked ham hock, chicken broth, bay leaf, dried thyme, and black pepper to the pot. Stir everything together. Increase the heat to high and bring the soup to a boil.

Slow Cook: Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 90 minutes. Stir the soup every 20-30 minutes to prevent the peas from sticking to the bottom of the pot. The soup is done when the peas are completely tender and have started to break down, creating a thick, creamy consistency.

Shred the Ham: Carefully remove the ham hock from the soup and place it on a cutting board. Let it cool for 5-10 minutes until it's safe to handle. Using two forks or your fingers, pull the meat from the bone. Discard the bone, skin, and any large pieces of fat. Shred or chop the meat into bite-sized pieces.

Finish the Soup: Return the shredded ham to the pot. Remove and discard the bay leaf. For a smoother texture, use an immersion blender to blend a portion of the soup directly in the pot, leaving some texture. Stir well to combine.

Season and Serve: Taste the soup and season with salt as needed. The ham hock adds significant saltiness, so you may need very little. Ladle the hot soup into bowls and serve immediately with a side of crusty bread or croutons.