Ham And Split Pea Soup (emeril Lagasse)

Total Time: 1 hr 40 mins Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 8
• 1 lb dried split peas
• 1 ham hock
• 3 tablespoons unsalted butter
• 1 cup yellow onion, finely chopped
• 1/2 cup celery, finely chopped
• 1/2 cup carrot, finely chopped
• 2 teaspoons garlic, minced
• 1 lb ham, chopped
• 1 teaspoon salt
• 3/4 teaspoon fresh ground black pepper
• 1/4 teaspoon crushed red pepper flakes
• 8 cups water
• 1 bay leaf
• 2 teaspoons fresh thyme
• 2 lbs red bliss potatoes (scrubbed well and patted dry, skins left on)
• 4 cups vegetable oil (for frying)
• 1/4 cup parmesan cheese, grated
• 1 tablespoon truffle oil
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper

Recipe

• 1 place the peas in a large pot or bowl, cover with water by 2 inches and soak 8 hours or overnight. drain the peas and set aside.
• 2 score the ham hock. place in a pot, covered with water and bring to a boil. reduce heat and let simmer 1 hour. drain and set aside.
• 3 in a large pot, melt the butter over medium-high heat. add the onions and cook, stirring, for 2 minutes. add the celery and the carrots and cook, stirring, until just soft, about 3 minutes. add the garlic and cook, stirring, for 30 seconds.
• 4 add the ham hock and the ham and cook, stirring, until beginning to brown. add the drained peas, salt, pepper, and pepper flakes, and cook, stirring for 2 minutes. add 8 cups of water, the bayleaf and thyme, and cook, stirring occasionally, until the peas are tender, about 1 hour (add more water as needed, if the soup becomes too thick or dry).
• 5 remove the bay leaf and discard. adjust the seasoning to taste, and serve immediately with parmesan truffled chips on top.
• 6 parmesan truffled potato chips:
• 7 heat the oil in a large, heavy pot to between 340 and 350 degrees.
• 8 pat the potatoes completely dry. add to the oil in batches and cook until golden brown, stirring with a long handled spoon to turn and cook evenly, about 2 minutes. drain on paper towels and place in a large bowl. toss with the cheese, truffle oil, salt, and pepper. serve immediately.