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8 to 10
first-course servingsComplex
Published 1998
I don’t like sliced frankfurters on top of pea soup, but they can be added. Instead, I top the soup with crisp cubed croutons for satisfying and contrasting crunch.
In a tall narrow stockpot, bring the peas, ham hock, stock, and bay leaves to a boil. Lower the heat. Simmer for 1 hour and 50 minutes. Remove the ham hock and allow to cool slightly. Remove and discard the skin. Tear the meat into bite-sized pieces.
While the soup is simmering, in a large frying pan, heat the oil over medium heat. Stir in the carrots, celery, onion, and garlic. Cook, s