After weeks of unseasonably warm weather, Sacramento was hit with a serious cold front.  Temperatures dropped below freezing and everywhere you could hear the natives getting restless.  I am born and raised here.  I can get through heat waves like nobody’s business.  But we aren’t accustomed to long periods of freezing weather.  And I am no exception.  However, I did look at it as an opportunity to follow some more favorable cold weather pursuits other than freezing my ass off; cooking and cocktailing.

Nothing signals the start of the fall and winter season for me as soups and stews; slow braised meats; and a stiff hot toddy.  On a particular cold Sunday, I knew it was time to bust out my favorite pot to get on with the business of split pea soup.  Last month, I took a long weekend to Fort Bragg in Mendocino County.  While there, I discovered Roundman’s Smokehouse.  I ‘discovered’ it several times on that trip and came home with many vacuum sealed bags of smoked pork chops and ham hocks.  I knew they were destined for my soup pot and I just had to wait for an opportunity to present itself.

Now, some people may think that I use an excessive amount of meat in this soup.  But, I don’t enjoy playing “Find the Ham” when I am eating split pea.  To me, it’s meant to be a hearty soup; a meal in a bowl.   The other cornerstone to this recipe is the ‘holy trinity’ of soups and sauces; the mirepoix of onions, celery and carrots.  To this, I also add whole garlic cloves.  It’s a rather straightforward recipe without much flash or fussing.  An added bonus; your house will smell intoxicating while it slowly simmers on the stove. 

Split Pea & Ham Soup

• 3-4 tablespoons of unsalted butter
• 2 large onions, diced
• 2 cups of diced celery (include celery leaves)
• 2 cups of diced carrots
• 10 whole garlic cloves
• 3-4 pounds of smoked ham hocks
• 3 teaspoons dried French thyme
• 3 cups green split peas
• 10-12 cups of water
• Salt and Pepper
• ½ cup of chopped fresh parsley.

Melt butter in heavy large pot or Dutch oven over medium-high heat. Add onion, celery, garlic and carrots. Sauté until vegetables begin to soften, about 8 minutes. Add pork and thyme; stir 1 minute. Add peas, then water, and bring to boil. Reduce heat to medium-low. Partially cover pot; simmer soup until pork and vegetables are tender and peas are falling apart, stirring often, about 1 hour and 10 minutes. Transfer hocks to a bowl.

At this point, some people elect to remove half of the soup contents to puree.  However, if you refrain from putting salt in the soup until it has completely cooked, the peas will take in more water and this will allow the peas to break down themselves.  I have never pureed this soup and it has always been a perfect mix of pea puree, vegetables and pieces of pork.

To complete, cut pork off bones, dice and return to the soup. Season with salt and pepper. Finish with the fresh parsley.