SPLIT PEA SOUP WITH HAM HOCKS
TIME: 1 HOUR 15 MINUTES
YIELD: 4 TO 6 SERVINGS
GF (USING HOMEMADE STOCK, THIS PAGE)
You can make this soup either mildly porky or moreassertively smoky depending upon what kind of ham hocks you buy. Fresh hocks will give the soup a brawny, meaty flavor, but without the deep, smoky saltiness of the smoked hocks. Both work here, so choose the one that suits your mood.
1 tablespoon extra-virgin olive oil
1 pound ham hocks (2 or 3 1¼-inch-thick hocks), fresh or smoked
3 celery stalks, finely diced
1 medium onion, diced
3 sprigs fresh thyme
½ teaspoon fine sea salt, plus more to taste
½ teaspoon freshly ground black pepper
1 pound dried green split peas
1 quart pork, chicken, or vegetable stock, preferably homemade (see this page)
⅛ teaspoon grated nutmeg
Fresh lemon juice, for serving
- Using the sauté function, heat the oil in the pressure cooker. If you are using fresh hocks, sprinkle them all over with salt and sear them until some of the fat is rendered and the meat is browned, about 10 minutes; then transfer them to a plate. Smoked hocks don’t need to be salted or seared; do not add them yet.
- Add the celery, onion, thyme sprigs, salt, and pepper to the pressure cooker and sauté until the vegetables have softened, about 5 minutes.
- Stir in the split peas, stock, ham hocks, and nutmeg. Cover, and cook on high pressure for 25 minutes.
- Allow the pressure to release naturally for 20 minutes; then release the remaining pressure manually. If the peas aren’t done, cook for another 5 minutes on high pressure, then manually release the pressure. Transfer the ham hocks to a plate and discard the thyme sprigs. Remove the bones, dice or shred the ham into bite-size pieces, and return the meat to the soup.
- Give the soup a good stir and season it well with salt and pepper to taste. If the soup is too thick, mix in a little water until it has reached the desired consistency. Stir in a little lemon juice to taste before serving.
COOK IT SLOW
Cook on high for 6 to 7 hours or low for 8 to 10 hours.