3 Tb. butter
2 Tb. olive oil
1 C. finely chopped yellow onions
½ C. finely chopped carrots
½ C. finely chopped celery
2 tsp. minced garlic
¼ tsp. crushed red pepper flakes
1 lb. ham steak, cut into ¼” pieces
1 ham hock
8 C. chicken or vegetable stock
1 bay leaf
2 tsp. fresh thyme
1 lb. dried split peas
sea salt and fresh ground pepper
Crème fraiche or sour cream
In a heavy stockpot, heat butter and oil. Add onions, carrots, celery, garlic, pepper flakes and ham steak. Sauté until lightly brown.
Score ham hock and place in pot. Add stock, bay leaf, thyme, dried peas and bring to a boil. Reduce heat to simmer and cook, stirring occasionally, until the peas are tender, about 1 hour. Add more stock as needed, if the soup becomes too thick or dry.
Remove the bay leaf and discard. Adjust the seasoning to taste, and serve immediately with crème fraiche or sour cream and buttered toast points.