You did save the hock from your Easter ham didn’t you? I’m sure you’ve already thought to pick away what remains of the meat for ham-and-eggs and ham sandwiches. But a better idea is to use it for this pea soup. I found it on epicurious and it stood out because the instructions and the ingredient list were so simple. I made it for my in-laws over the holidays last year and they are still talking about it. Click to the jump for instructions.
Pea Soup with Ham
2 tablespoons (1/4 stick) butter
1 large onion, chopped
1 cup chopped celery
1 cup chopped peeled carrots
1 ham hock (with whatever meat is left on it)
1 sprig fresh rosemary
1 1/2 cups green split peas
8 cups water
Melt butter in a Dutch oven over medium-high heat. Add onion, celery and carrots. Sauté until vegetables begin to soften, about 8 minutes. Add hock and rosemary; stir 1 minute. Add peas, then water, and bring to boil. Reduce heat to medium-low. Partially cover pot; simmer soup bout 1 hour and 10 minutes. Transfer hock to bowl. Puree 5 cups soup in batches in blender. Return to pot. Pick of ham pieces from the bone and add to soup. Season with salt and pepper.