Although a favorite across the nation, this dish was introduced to the U.S. by early English settlers. We've omitted the salty ham hock, but added smoked paprika for extra smoky flavor.
Oxmoor House OCTOBER 2013
1. Sort and wash split peas; drain.
2. Remove roots, outer leaves, and tops from leeks, leaving 1/2 inch of dark leaves. Slice leek in half lengthwise; cut each half crosswise into thin slices. Rinse thoroughly with cold water.
3. Cook bacon in a large heavy saucepan over medium-high heat until pieces begin to crisp. Add onion, celery, carrot, oil, and leek; reduce heat to medium, and cook 10 minutes, stirring occasionally. Add split peas, and cook 1 minute, stirring constantly. Add 7 cups water and next 6 ingredients (through bay leaf); bring to a boil over medium-high heat. Partially cover, reduce heat to medium-low, and simmer 45 minutes or until split peas are tender.
4. Discard bay leaf. Stir in ham and smoked paprika; simmer 2 minutes or until ham is thoroughly heated.
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