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Boy Eats World!
By David Lawrence

Split pea soup is one of those things you either love or hate. There is no in between. As a card-carrying split pea soup lover, I've made no attempt to reinvent the wheel here. This classic doesn't stray far from tradition.
Serves 6

• 1 pound dried green split peas, picked over and rinsed
• 2 large smoked ham hocks
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 large carrot, peeled and chopped
• 4 cloves garlic, smashed
• 10 sprigs fresh flat-leaf parsley
• 4 sprigs fresh thyme
• 1 bay leaf
• 4 cups water
• 1 quart chicken stock
• Kosher salt
• Freshly cracked black pepper, to taste

In a Dutch oven or large, heavy-bottom stockpot, combine the peas, ham hocks, onion, celery, carrot, and garlic.
Tie the parsley, thyme, and bay leaf together with kitchen twine.
Add the herb bundle, water, and chicken stock to the pot and bring to a boil over high heat. Lower the heat to a gentle simmer, cover, and cook until the peas are tender, about 1 1/2 hours.
Turn off the heat and remove the ham hocks.
Allow them to cool completely.
Remove the meat from the hocks, discarding the bones, fat, and skin.
Cut the meat into cubes and set aside.
Remove the herb bundle and discard.

Puree the soup with a handheld immersion blender, or in batches using a blender. Gently reheat the soup to a simmer, stir in the meat, and season with salt and pepper. Serve immediately.



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