Habitant Pea Soup

Ingredients

• 2 tablespoons olive oil
• 2 cups finely chopped onion
• 1 cup finely chopped carrot
• 1/2 cup finely chopped celery
• 2 cups yellow split peas
• 6 cups fat-free, less-sodium beef broth
• 2 cups water
• 6 ounces salt pork
• 2 bay leaves
• 1 (12-ounce) ham hock
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh thyme
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup crème fraîche
• Fresh thyme leaves (optional)

Preparation

1. 1. Heat olive oil in a large Dutch oven over medium-high heat. Add 2 cups onion, carrot, and celery to pan; sauté for 6 minutes, stirring occasionally. Stir in peas; sauté for 1 minute. Add broth and the next 4 ingredients (through ham hock); bring to a boil. Reduce heat, and simmer 1 1/2 hours or until peas are tender, skimming surface occasionally, as necessary.
2. 2. Remove ham hock and bay leaves; discard. Remove salt pork; cool. Remove 1 1/2 cups pea mixture; let stand 5 minutes. Puree 1 1/2 cups pea mixture, and return to pan, stirring to thicken slightly. Stir in parsley, chopped thyme, salt, and pepper.
3. 3. Dice salt pork. Heat a nonstick skillet over medium-high heat. Add pork to pan; cover and cook 5 minutes or until crisp and browned, stirring frequently. Ladle 1 cup soup into each of 8 bowls; top each serving with 1 tablespoon pork and 1 1/2 teaspoons crème fraîche. Sprinkle with fresh thyme leaves, if desired.