Danish Split Pea Soup

Ingredients

• 2 cups (400g) dried split peas 2 cups (400g) dried split peas
• 1 smoked ham hock 1 smoked ham hock
• 4 slices bacon, chopped 4 slices bacon, chopped
• 1 onion, diced 1 onion, diced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 bay leaf 1 bay leaf
• 1 teaspoon fresh thyme leaves 1 teaspoon fresh thyme leaves
• 6 cups (1.4L) water 6 cups (1.4L) water
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 3g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 25g
• Fiber: 15g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the split peas under cold water and drain.
2. 2.
   In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and set aside.
3. 3.
   In the same pot, add the diced onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened.
4. 4.
   Add the split peas, smoked ham hock, bay leaf, thyme leaves, and water to the pot. Bring to a boil, then reduce heat to low and simmer for 1.5 to 2 hours, or until the split peas are tender and the meat is falling off the ham hock.
5. 5.
   Remove the ham hock from the pot and shred the meat. Discard the bone and fat.
6. 6.
   Return the shredded meat to the pot and stir well. Season with salt and pepper to taste.
7. 7.
   Simmer the soup for an additional 10 minutes to allow the flavors to meld together.
8. 8.
   Serve the Danish Split Pea Soup hot, garnished with the crispy bacon.

Treat your ingredients with care...

• Smoked ham hock — Make sure to choose a high-quality smoked ham hock to infuse the soup with a rich smoky flavor.
• Fresh thyme leaves — Strip the leaves from the thyme sprigs before adding them to the soup for a burst of aromatic freshness.

Tips & Tricks

• For a thicker consistency, use an immersion blender to partially puree the soup before adding the shredded meat.
• Serve the soup with a dollop of sour cream or a sprinkle of fresh parsley for added creaminess and freshness.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Danish Split Pea Soup as a main course accompanied by crusty bread or Danish rye bread for a complete and satisfying meal.

Presentation advice

Garnish each bowl of soup with a sprig of fresh thyme and a sprinkle of crispy bacon for an appetizing presentation.