This one-pot wonder is creamy, smoky and super flavorful. It’s easy to prepare, and great to have as leftovers. Serve with my Spanish wine recommendations.

6-8 servings

2 tablespoons vegetable or olive oil

1 smoked ham hock

2 medium onions, chopped

4 medium carrots, peeled and sliced into 1/2” pieces

3 celery stalks, chopped

1/2 teaspoon salt and freshly ground pepper to taste

4 garlic cloves, minced

8 cups chicken stock, water, or a combination (I usually add half broth, half water)

1 pound (2 cups) dried split peas

6 fresh thyme sprigs

1/4 cup sage leaves

Crusty bread or croutons

Instructions

1) Heat oil in a large heavy pot over medium-high heat. Add ham hock and cook until golden brown, turning occasionally, about 5 to 6 minutes. Remove hock from pot and set aside. Stir in onions, carrots, celery, salt and pepper. Cook, stirring occasionally, until golden, about 8 to 10 minutes. Stir in the garlic and cook for 1 minute.

2) Return ham bone to pot. Add chicken stock, water (if using), split peas, thyme and sage. Bring to a simmer and cook uncovered, stirring occasionally, until the split peas are very soft and falling apart, about 60 - 90 minutes. Add more stock or water if soup gets too thick.

3) Remove ham hock and let cool. Pull meat from bone if there is enough, shred, and set aside. Taste soup and season with more salt and pepper to taste, if necessary. If you like a smoother soup, remove thyme sprigs and purée in the pot with an immersion blender or in a stationary blender before serving. Garnish with ham and cracked pepper and serve with crusty bread or croutons.