Canadian Pea Soup with Ham

[Cableguy]

Ingredients
1 1smoked ham hocksmoked ham hocks, (about 1 lb/500 g)
1 1tbsp tbsp(15 mL) (15 mL) vegetable oil
1 1large oniononions, finely chopped
2 2carrotcarrots, finely chopped
2 2celery stalkcelery stalks, finely chopped
2 2cloves clovesgarlic, minced
2 2bay leafbay leaves
1/2 1/2tsp tsp(2 mL) (2 mL) salt
1/2 1/2tsp tsp(2 mL) (2 mL) pepper
4 4cups cups(1 L) (1 L) sodium-reduced chicken stock
2 2cups cups(500 mL) (500 mL) dried green split peagreen split peas or dried yellow split peas
3 3green oniongreen onions, thinly sliced

Preparation:
Using paring knife, peel off and discard skin from ham hock. Trim off and discard fat. Set aside.

In Dutch oven, heat oil over medium-low heat; fry onion, carrots, celery, garlic, bay leaves, salt, pepper and ham hock, stirring occasionally, until vegetables are softened, about 5 minutes.

Add stock, peas and 2 cups (500 mL) water; bring to boil over medium-high heat, skimming off any foam. Cover and simmer over medium-low heat until peas break down and meat is tender enough to fall off hock, about 1-3/4 hours.

Remove ham hock; pull off and shred meat. Set meat aside. Discard ham bone and bay leaves. In blender, puree half of the soup; return to pot along with meat. (Make-ahead: Let cool for 30 minutes. Transfer to container and refrigerate, uncovered, until cold. Cover and refrigerate for up to 2 days. Reheat to serve.) Ladle into bowls; garnish with green onions.
Additional Information


Tip: After removing the ham hock, you can also use an immersion blender to blend soup to half chunky stage while still in the pot.