Today felt like a split-pea-soup kind of day. This was an odd conclusion for me to come to while shopping at Sprouts (my new Sunday morning ritual) since I've never made nor had split pea soup, and it's May. But the morning was a bit dreary and surprisingly cool, and all the ingredients I figured were necessary for this dish were right there in front of me.
Here's what I grabbed / had on hand:
1 yellow onion
1 clove garlic
1 Russet potato
6 cups chicken stock
1 lb split peas
1.5 lb ham hocks
1 bunch Italian parsley
salt + black pepper
In my favorite red Dutch oven, I drizzled some canola oil and sauteed my chopped onion (seasoned with a bit of salt).
Once the onions were soft, I added my chopped garlic.
While the garlic was cooking over med-low heat, I peeled and diced my potato. This also went in the pot and was seasoned with a little more salt.
I stirred these around for few minutes, added the ham hocks, poured in my pound of split peas (no soaking. really! it wasn't necessary) and the six cups of chicken stock.
This all came to a boil, and I turned the heat down to very low and let it simmer for about 3 miles on the treadmill and 6 miles on the stationery bike (50 minutes. Yes, I run very slowly).
When I got home, I stirred my soup and it turned green. Apparently split peas disintegrate after enough cooking.
I gave it another 10 minutes uncovered on low and took out the ham.
I had a huge bowl with a few sprigs of parsley on top and toasted sourdough bread on the side. Not bad for a first try.
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