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Paganini's Pantry

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. Posted in Paganini's Pantry

Serves 8

4 cups green split peas
4 oz. pancetta, diced
1 large yellow onion, diced
3 carrots, diced
2 celery stalk, diced
10 cups vegetable stock
1 Tbsp. fresh thyme, minced
3 bay leaves, whole
2 Yukon Gold potatoes, large dice
2 ham hocks

Sea salt & freshly ground black pepper to taste

Soak the split peas is cold water in the refrigerator for the day or overnight.

Heat oil in a heavy bottomed stock pot.  Add carrots, celery, onions, a little salt, and pancetta and sauté until onions are transparent. Add vegetable stock.  Add drained peas, thyme, bay leaves, and ham hock and allow to boil for 3-5 minutes.

Reduce heat to simmer, cover pot and allow to cook, stirring occasionally, for 1 hour.

Remove bay leaves and ham hock.  In small batches (as heated liquid expands greatly) blend remaining soup into a creamy consistency.  Put back into stock pot.  Remove meat if possible from ham hock and add to soup.  Heat soup thoroughly and serve warm.

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