Everyone has the flu

All of New York City is sick with the flu. Hell I think that all of the East coast is infected. I think that when people are suck, it is important to eat home made chicken stock based soups. The enzymes in chicken broth are a know cure. It is disgusting, but all of that nose blowing made me think of split pea. Don’t let that image gross you out, as this is really delicious.

Split Pea Soup

1 lb slit peas
2 ham hocks
olive oil
1 carrot
1 rib of celery
4 cloves garlic
1 medium onion
red chilly flakes
thyme
2 bay leaves
salt and pepper
½ lb ham, chopped
1 carton of chicken stock

Soak the peas, covered in water on the counter, over night. The peas will plump up and double in size. Drain and set aside. In a large stock pot, cover the ham hocks with water and boil for half and hour to remove some of the salt. Drain and let cool.

Finely chop the veggies. In a large stock pot, heat 1 tablespoon of olive oil. Add the veggies and sauté until soft and the onions are translucent. Add in the spices and continue to cook for a few more minutes. Pull the meat off of the ham hock bones, being careful not to remove the skin or fat. Shred the meat and add that plus the bones and the chopped ham to the pot, stir and cook for several minutes. Add in the peas and the stock. Cover and cook on medium for at least an hour, stirring occasionally and checking to see if you need to add any water. The peas will get tender and most of them will break down to for a smooth puree. Cook until the soup reaches your desired consistency. Taste and add salt to taste.