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Photo:Photographer Victor Protasio, Food Stylist Emily Nabors Hall
Photographer Victor Protasio, Food Stylist Emily Nabors Hall
Active Time:30 minsTotal Time:1 hr 45 minsServings:6Jump to Nutrition Facts
Active Time:30 minsTotal Time:1 hr 45 minsServings:6
Active Time:30 mins
Active Time:
30 mins
Total Time:1 hr 45 mins
Total Time:
1 hr 45 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil, divided1(13 ounce)smoked ham hock1cupsliced carrots1cupsliced celery1cupchopped leek, rinsed1tablespoonminced garlic2 ½teaspoonschopped fresh sage2teaspoonsfresh thyme leaves1pounddried greenoryellow split peas9cupswater, plus more as desired½teaspoonground pepper¼teaspoonplus 1/8 teaspoon salt1teaspoonsmoked paprika¼cupfresh lemon juice
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil, divided
1(13 ounce)smoked ham hock
1cupsliced carrots
1cupsliced celery
1cupchopped leek, rinsed
1tablespoonminced garlic
2 ½teaspoonschopped fresh sage
2teaspoonsfresh thyme leaves
1pounddried greenoryellow split peas
9cupswater, plus more as desired
½teaspoonground pepper
¼teaspoonplus 1/8 teaspoon salt
1teaspoonsmoked paprika
¼cupfresh lemon juice
DirectionsHeat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add ham hock, flattest-side down; cook, turning once until lightly browned, about 5 minutes. Transfer to a plate. Add carrots, celery and leek to the pot; cook, stirring often, until softened and bright, about 4 minutes. Add garlic, sage and thyme; cook, stirring constantly, until fragrant, about 1 minute. Return the reserved ham hock and any accumulated juices to the pot. Stir in split peas, water, pepper and salt.Photographer Victor Protasio, Food Stylist Emily Nabors HallBring to a boil over high heat; boil, undisturbed, for 6 minutes. Reduce heat to medium-low to maintain a simmer. Simmer, uncovered and undisturbed, for 20 minutes. Cover and continue simmering, undisturbed, until the peas are tender and the ham starts to pull away from the bone, 40 to 55 minutes.Photographer Victor Protasio, Food Stylist Emily Nabors HallMeanwhile, heat the remaining 1 tablespoon oil in a small skillet over medium heat. Stir in paprika; cook, stirring constantly, until fragrant, about 10 seconds.Photographer Victor Protasio, Food Stylist Emily Nabors HallRemove the soup from the heat. Transfer the ham hock to a cutting board; let stand until cool enough to handle, 5 to 10 minutes. Cut the meat into about 1/4-inch pieces, discarding bone, fat and skin. Stir the ham into the soup, along with lemon juice. Add additional water, as needed, to reach desired consistency. Ladle the soup into 6 bowls and drizzle with the paprika oil.Photographer Victor Protasio, Food Stylist Emily Nabors HallOriginally appeared: EatingWell.com, October 2022
Directions
Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add ham hock, flattest-side down; cook, turning once until lightly browned, about 5 minutes. Transfer to a plate. Add carrots, celery and leek to the pot; cook, stirring often, until softened and bright, about 4 minutes. Add garlic, sage and thyme; cook, stirring constantly, until fragrant, about 1 minute. Return the reserved ham hock and any accumulated juices to the pot. Stir in split peas, water, pepper and salt.Photographer Victor Protasio, Food Stylist Emily Nabors HallBring to a boil over high heat; boil, undisturbed, for 6 minutes. Reduce heat to medium-low to maintain a simmer. Simmer, uncovered and undisturbed, for 20 minutes. Cover and continue simmering, undisturbed, until the peas are tender and the ham starts to pull away from the bone, 40 to 55 minutes.Photographer Victor Protasio, Food Stylist Emily Nabors HallMeanwhile, heat the remaining 1 tablespoon oil in a small skillet over medium heat. Stir in paprika; cook, stirring constantly, until fragrant, about 10 seconds.Photographer Victor Protasio, Food Stylist Emily Nabors HallRemove the soup from the heat. Transfer the ham hock to a cutting board; let stand until cool enough to handle, 5 to 10 minutes. Cut the meat into about 1/4-inch pieces, discarding bone, fat and skin. Stir the ham into the soup, along with lemon juice. Add additional water, as needed, to reach desired consistency. Ladle the soup into 6 bowls and drizzle with the paprika oil.Photographer Victor Protasio, Food Stylist Emily Nabors Hall
Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add ham hock, flattest-side down; cook, turning once until lightly browned, about 5 minutes. Transfer to a plate. Add carrots, celery and leek to the pot; cook, stirring often, until softened and bright, about 4 minutes. Add garlic, sage and thyme; cook, stirring constantly, until fragrant, about 1 minute. Return the reserved ham hock and any accumulated juices to the pot. Stir in split peas, water, pepper and salt.
Bring to a boil over high heat; boil, undisturbed, for 6 minutes. Reduce heat to medium-low to maintain a simmer. Simmer, uncovered and undisturbed, for 20 minutes. Cover and continue simmering, undisturbed, until the peas are tender and the ham starts to pull away from the bone, 40 to 55 minutes.
Meanwhile, heat the remaining 1 tablespoon oil in a small skillet over medium heat. Stir in paprika; cook, stirring constantly, until fragrant, about 10 seconds.
Remove the soup from the heat. Transfer the ham hock to a cutting board; let stand until cool enough to handle, 5 to 10 minutes. Cut the meat into about 1/4-inch pieces, discarding bone, fat and skin. Stir the ham into the soup, along with lemon juice. Add additional water, as needed, to reach desired consistency. Ladle the soup into 6 bowls and drizzle with the paprika oil.
Originally appeared: EatingWell.com, October 2022
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Nutrition Facts(per serving)363Calories7gFat54gCarbs21gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
