SPLIT PEA SOUP with SMOKED HAM

   I think everyone wants a change of diet in January after all of the caloric food and drink consumed during the holidays.  My thoughts turn to citrus sorbets, tropical fruit salads, and healthy vegetables.  But...  It's January.  It's Minnesota.  It's cold.  The thermometer won't even register above zero today and all I want is comfort food to warm my body.  This Split Pea Soup with Smokey Ham meets my criteria.  I suggest doubling the recipe.  It will disappear quickly. 

                               SPLIT PEA SOUP with SMOKED HAM
                                            adapted from a recipe by Emeril Lagasse

• 1 pound dried split peas
• 2 ham hocks
• 3 tablespoons unsalted butter
• 1 cup finely chopped yellow onions
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped carrots
• 2 teaspoons minced garlic
• 1/2 pound smoked ham, chopped
• 1 teaspoon salt
• 3/4 teaspoon freshly ground pepper
• 1/8 teaspoon crushed red pepper flakes
• 8 cups water
• 1 bay leaf
• 2 teaspoons fresh thyme

1.  Place the peas in a large bowl, cover with cold water by 2-inches and soak 8 hours or overnight.  Drain the peas and set aside.
2.  Score the ham hocks.  Place in a pot, cover with water and bring to a boil.  Reduce the heat and let simmer for 1 hour.  Drain and set aside.
3.  In a large pot, melt the butter over medium-high heat.  Add the onions and cook, stirring, for two minutes.  Add the celery and carrots and cook, stirring, until just soft, about 3 minutes.  Add the garlic and cook, stirring for 30 seconds.
4.  Add the ham hocks and ham and cook, stirring until beginning to brown.  Add the drained peas, salt, pepper, and pepper flakes, and cook, stirring for 2 minutes.  Add 8 cups of water, the bay leaf and thyme, and cook, stirring occasionally, until the peas are tender, about 1 1/2 hours.  Add more water as needed if too thick or too dry.
5.  Serve soup with homemade croutons:  Heat a very good extra-virgin olive oil in a skillet and add cubes of good quality bread.  Stir occasionally until golden brown.  Sprinkle with a good dose of kosher salt.

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