SPLIT PEA SOUP WITH HAM

1 pound dried green split peas

1 smoked ham hock

4 tablespoons butter

2 cloves garlic, minced

2 onions, chopped

2 cups chopped carrot

2 cups chopped celery

1 teaspoon sea salt

1 teaspoon black pepper

1/2 teaspoon dried oregano

1 bay leaf

1 quart chicken stock

1 pint water

Diced ham

Sort peas and rinse with cold water. Place peas in a sauce pan, and add water to cover by 2 inches. Bring to a boil and boil for 2 minutes. Remove from the heat. Cover and let stand for 1 to 2 hours. Drain and rinse, discarding liquid.

In a 4-quart stockpot on medium heat, sauté the onions and garlic with 2 tablespoons of butter for a few minutes. Add the celery, carrots, oregano, bay leaf, salt, and pepper and cook until the onions are translucent, 10 to 15 minutes.

Place the ham hock and peas in the pot with the stock and water. Bring to a boil. And reduce to a simmer. Partially cover and cook until the peas are completely tender, about 1 1/2 hours. Remove the ham hock and discard. Optionally, use an immersion blender to puree a portion of the soup.Taste for seasoning and adjust.

Meanwhile, sauté 2 ounces of diced ham for each serving of soup in 2 tablespoons of butter until lightly browned. Ladle soup into serving bowls and top with a portion of diced ham.

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