8 cups(2 L)vegetable or chicken broth, plus extra as needed
1 tbsp(15 ml)olive oil
1onion, diced
2largecarrots, diced
4stalkscelery, diced
3 garlic cloves, minced
1 lb(454 g)dried green split peas
4sprigsfresh thyme
2bay leaves
kosher salt, as needed
¼ tsp(1.5 g)pepper
2 tbsp(30 ml)whole grain mustard
Instructions
Place the smoked pork hock in a large stock pot along with the vegetable broth. Place over medium high heat and bring to a boil. Lower the heat to a simmer and let cook for about 45 minutes to an hour on low. Partially cover the pot with a lid to prevent the broth from reducing too much.
Remove the pork hock to a plate and set aside. Carefully measure the hot broth, adding water as needed so that you have the same amount of liquid that you started with. Set the broth aside while you start the soup
Place a large pot over medium high heat and add the olive oil. Add the onions, carrots, and celery and sauté for 3 to 4 minutes until the vegetables have softened. Add the minced garlic and sauté for another minute until fragrant. Rinse the split peas through a fine mesh strainer and add to the pot. Add the reserved broth along with the pork hock.
Tie the fresh thyme together with the bay leaves to make a bouquet garni and add to the soup. Bring the soup to a simmer and then reduce the heat to low. Skim any foam or fat from the surface of the soup. Cover partially with a lid and simmer on low for about 1 hour 30 minutes until the peas are tender. Stir the soup occasionally to prevent sticking on the bottom.
The soup is done with the peas are tender and are beginning to break down. Remove and discard the bouquet garni. Remove the pork hock and let cool briefly. Check the soup for seasoning, adding salt only if necessary. Add the pepper and whole grain mustard, stirring to combine. If the consistency is too thick, you can add a bit more broth. Pull the meat from the bone, trimming off the fat and skin. Chop the meat into small pieces and return to the soup. Enjoy!