Split pea soup gets its smokiness from a ham bone and a dash of smoked paprika.
Add ham hock, flattest-side down; cook, turning once until lightly browned, about 5 minutes.
Transfer to a plate.
Photo:Photographer Victor Protasio, Food Stylist Emily Nabors Hall
Add garlic, sage and thyme; cook, stirring constantly, until fragrant, about 1 minute.
Return the reserved ham hock and any accumulated juices to the pot.
Stir in split peas, water, pepper and salt.
Photographer Victor Protasio, Food Stylist Emily Nabors Hall
Bring to a boil over high heat; boil, undisturbed, for 6 minutes.
Reduce heat to medium-low to maintain a simmer.
Simmer, uncovered and undisturbed, for 20 minutes.
Photographer Victor Protasio, Food Stylist Emily Nabors Hall
Meanwhile, heat the remaining 1 tablespoon oil in a small skillet over medium heat.
Stir in paprika; cook, stirring constantly, until fragrant, about 10 seconds.
Remove the soup from the heat.
Photographer Victor Protasio, Food Stylist Emily Nabors Hall
Cut the meat into about 1/4-inch pieces, discarding bone, fat and skin.
Stir the ham into the soup, along with lemon juice.
Add additional water, as needed, to reach desired consistency.
Photographer Victor Protasio, Food Stylist Emily Nabors Hall
Ladle the soup into 6 bowls and drizzle with the paprika oil.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
Photographer Victor Protasio, Food Stylist Emily Nabors Hall
