Split Pea, Ham, and Leek Soup

Ingredients

• 3  tablespoons olive oil
• 1  pound leeks, white and pale-green parts only, chopped
• 2  carrots, chopped
• 1  celery rib, chopped
• 4  garlic cloves, finely chopped
• 1  (1-1/2 to 2 lbs.) smoked ham hock
• 1  package (1 lb.) dried yellow split peas
• 1  bay leaf
• 3  sprigs fresh thyme

Directions

1. Heat oil in a 6-quart pot over moderate heat. Add leeks, carrots, and celery, season with salt and pepper, and cook, stirring, until softened, about 5 minutes. Add garlic and cook, stirring, 1 minute. Add 3 quarts water and remaining ingredients; simmer, loosely covered, until split peas are very tender, about 1 hour.

2. Remove and discard bay leaf and thyme sprigs. Transfer ham hock to a cutting board. Puree soup in small batches in blender until smooth. Transfer to a clean pot. Remove skin and fat from ham hock. Pull meat from bone and shred into bite-size pieces. Add 3/4 of ham to soup and reheat over moderate heat, stirring occasionally; salt and pepper to taste.

3. To serve, ladle soup into bowls and garnish with remaining ham. Makes 8 servings.