Split Pea Soup with Ham

Step 1

Warm the oil in a large soup pot over medium heat.  Add the onion, carrots, and celery and cook until the vegetables are tender, about 5 minutes.  Add the garlic, oregano, thyme, and bay leaf and cook, stirring, one more minute.

Step 2

Add the peas and ham hocks to the pot, then pour in the reconstituted Fond de Poulet Gold®.  Bring to a simmer and cook for about 1 1/2 hours, stirring  occasionally, until the peas are tender.

Step 3

Remove the ham hocks from the pot and set them aside to cool a bit.  Purée the soup in batches in a blender (or use an immersion blender) and return it to the pot.

Step 4

When the ham hocks are cool enough to handle, cut the skin off, remove the ham from the bones, and dice it.

Step 5

Add the diced ham to the soup, return it to a simmer for 2-3 minutes, and season to taste with salt and pepper.