Pea soup
2 meaty ham hocks (1 3/4 lb total)(I love using the Honey Baked Ham ones).
16 cups water
4 large carrots
1 large onion chopped
2 celery ribs chopped
5 tablespoons olive oil
1 lb dried split peas picked over and rinsed
1 tsp table salt
1/4 tsp black pepper
5 cups 1/2 inch cubes pumpernickel bread
1 tsp kosher salt
1 cup frozen peas unthawed
Simmer ham hocks in 16 cups water in deep 6 qt pot uncoverd until meat is tender, 1 1/2 to 2 hours. Transfer ham hocks to a cutting board and measure broth. If it measures more than 12 cups continue boiling until reduced to 12 cups. If less than 12 cups add water to get to 12 cups. when hocks are cooled discard skin and cut or shred into bite sized pieces. (Reserve the bones.)
Chop 2 carrots and cook along with onion and celery in 2 tablespoons oil in a 6-8 quart heavy pot over moderate heat, stirring, until softened, 6-8 minutes. Add split peas, table salt, pepper, ham hock broth, and reserved bones and simmer, uncovered, stirring occasionally, until peas are falling apart and soup is slightly thickened, about 1- 1/2 hours.
Put oven rack in middle position and preheat oven to 400. While soup simmers, toss bread with remaining 3 tablespoons oil and kosher salt in a large bowl, then spread in 1 layer in a large shallow baking pan and bake until crisp, about 10 minutes. Cool croutons on a wire rack.
Halve remaining 2 carrots lengthwise then cut crosswise into 1/4 inch thick slices. Remove bones from soup with a slotted spoon and discard. Add carrots and ham pieces to soup and simmer, uncovered, until carrots are tender, 10 - 15 minutes. Add frozen peas and simmer, uncovered, stirring, until just heated through, about 3 minutes. Season with salt.
Serve soup with croutons.
Soup is best when made, without frozen peas, 1 day ahead to give flavors time to develop.
