Gluten-Free Split Pea Soup with Ham

Instructions

1. 1Place the about 450 g of dried split peas in a fine-mesh sieve and rinse them thoroughly under cold running water until the water runs clear.
2. 2Finely chop the 1 large onion, peel and cut the 2 medium carrots into 1.27 cm pieces, and trim and cut the 2 stalks of celery into 1.27 cm pieces. Peel and mince the 3 cloves of garlic.
3. 3In a large 8-quart heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil (not listed, assume it's okay to use for sautéing) over medium heat (about 175°C / 175°C). Add the chopped onion, carrots, and celery and cook, stirring occasionally, for 8-10 minutes, or until the vegetables are softened. Add the minced garlic and cook for 1 minute more until fragrant.
4. 4Add the rinsed about 450 g of dried split peas, the 1 ham hock, 8 cups of chicken broth, 1 teaspoon of dried thyme, and 1 bay leaf to the pot. Stir in 1 teaspoon of salt and 1/2 teaspoon of black pepper.
5. 5Increase the heat to high and bring the soup to a rolling boil (100°C / 100°C). Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 1 hour and 30 minutes to 2 hours, or until the split peas are very tender and have started to break down, stirring occasionally to prevent sticking.
6. 6Carefully remove the 1 ham hock from the pot using tongs. Let it cool slightly on a cutting board until it's safe to handle. Once cooled, shred the meat from the bone, discarding the skin and bone. Return the shredded ham meat to the pot.
7. 7Serve the hot soup immediately.