Massimo Capra makes split pea soup, using a pork hock to add flavour.
Split Pea Soup
2 cups dried yellow or green split peas
8 cups light chicken stock
1/2 smoked pork hock
1 cup onions minced
1 cup of carrots minced
1 cup celery minced
2 bay leaves
1 tsp dry savory
4 tbsp sour cream
1 bunch chives chopped
2 tbsp olive oil
2 tbsp butter
Salt and pepper to taste
Soak peas in cold water overnight.
Preheat a heavy bottom pot, in add the oil and butter and the vegetables, simmer for a few minutes or until translucent.
Wash the peas and strain them well then add them to the pot along with the bay leaves and the savory, add all the stock and the pork hock and simmer gently for at least 1 hour or until hock is tender, making sure it does not burn on the bottom or dry up in which case add more water to it.
Once the peas have completely melted remove the hock, and if you like shred some of the meat into the soup, taste for correct seasoning and serve.
Mix the sour cream and chives together and add a spoonful to each serving.
Recipe courtesy Massimo Capra