Split Pea Soup

Something smoky and soul satisfying for a bone-brittle winter day.

The combination of peas and pork is just too darn perfect — and it’s always been one of Owen’s favorites. Now that he’s fast approaching three years old (!), his palate has graduated to one of our favorite winter dishes: the humble split pea soup. Serve it up with a bit of crusty bread and a nice crisp white.

Method:

1 (16-oz) package dried green split peas, picked over and rinsed

2 ham hocks

3 c. diced ham

1 c. carrots, finely chopped

1 c. yellow onion, chopped

2 ribs celery plus leaves, finely chopped

2 cloves garlic, minced

1 bay leaf

1/4 c. flat leaf parsley, chopped

a good three-finger pinch of coarse salt

4-5 cracks of freshly ground black pepper

6 cups chicken stock

Layer the ingredients in a slow cooker in the order given. Hit the ingredients with the stock last. Do not stir. Cover and cook over low heat for 8 hours until the peas are quite soft. (Be sure to pull the hocks from the soup after the seventh hour.) Taste and adjust the seasonings.