12484 Makes 4 to 6 main-dish servings Wed Aug 06 01:10:03 -0700 2008 Tue Feb 03 01:09:14 -0800 2009 Licensed http://www.chow.com/recipes/12484 Tue, 03 Feb 2009 09:09:14 GMT After a couple of years of tweaking the recipe, this is, quite frankly, the best pea soup I've ever eaten. It's got chunks of vegetables, great flavor from the ham hock, and everyone always loves it. Oh yes, and it's really simple to prepare too.

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Heat the oil in a heavy large pot over medium-high heat. Add the onion and garlic, reduce the heat to medium-low, and cook, stirring occasionally, until tender, 5 to 7 minutes. Add the remaining ingredients, raise the heat to high, cover, and bring to a boil. Reduce the heat to medium and simmer uncovered, stirring occasionally, until very thick and creamy, about 2 hours. Remove the ham hock, chop as much or as little of the meat as you like, and return it to the soup, discarding the bone.

Season with salt to taste. (You may not need any salt because the ham hock can be quite salty.)

]]> http://www.chow.com Allysa Torey 50 Main 2 tablespoons olive oil

]]> 1 cup coarsely chopped yellow onion

]]> 1 tablespoon minced garlic

]]> 1 pound yellow split peas

]]> 1 pound carrots, cut into 1½-inch pieces

]]> ¼ pound celery, cut into 1½-inch pieces

]]> 1 smoked ham hock

]]> 8 cups chicken stock

]]> Freshly ground black pepper

]]> Salt

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