Split Pea Soup with Ham Hocks

This hearty soup is a kicked up version of one of my favorite childhood dishes. The saltiness of the ham accents the mild flavors of the vegetables. Serve with a lower alcohol, balanced acidity Zinfandel. This recipe serves 8.

3 Tbs Butter

1 Large Shallot, Finely diced

1 Medium Onion, Finely diced

3 Cups Dried Split Peas

3 lbs Ham Hocks, Cut into thirds by butcher

2 Quarts Chicken Broth

4 Ounces Pancetta, Finely diced

4 Large Carrots, Peeled and diced

Melt the butter in a soup pot. Add the shallot and onion, cooking until soft. Add the peas and stir until coated. Add the ham hocks and broth and bring to a simmer. Lower the heat and cook for about 1 hour.

When the peas are soft, remove the ham hocks and cool. Puree a third of the soup in a blender of food processor, and stir it back into the soup.

Remove the meat from the hocks, discarding the fat, skin and bones. Shred the meat and return to the soup.

Render the pancetta in a heavy frying pan until crispy. Add the carrots and cook for about 5 minutes, or until tender. Add the pancetta and carrots to the soup and stir well.

Serve with toasted garlic rounds.

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