Ingredients

2 tbsp. extra-virgin olive oil

2 slices bacon

1 large onion, finely chopped

1 rib celery, finely chopped

1 large carrot, peeled and finely

chopped

1 small celery root, peeled and

finely chopped

Kosher salt, to taste

2 tbsp. flour

10 sprigs flat-leaf parsley

8 sprigs fresh thyme

2 bay leaves

7 cups water (or use combination water and chicken stock

1 lb. green split peas,

rinsed and drained

2 large smoked ham hocks

(about 2 lbs. total)

Freshly ground black pepper, to taste

Preparation

  1. Place oil and bacon in a 6-qt. pot and cook over medium-high heat until crisp, about 6 minutes. Transfer bacon to paper towel with a slotted spoon; set aside. Add onions, celery, carrots, and celery root, season with salt, and cook, stirring occasionally, until soft, about 10 minutes. Stir in flour; cook for 3 minutes.

  2. Tie parsley, thyme, and bay leaves together with kitchen twine; add to pot with peas, ham hocks, and 7 cups water. Bring to a boil over high heat. Reduce heat and simmer, covered, until peas are very tender, about 1 hour. Remove from heat. Discard herbs. Transfer hocks to a plate to let cool; pull off and chop the meat; discard fat, skin, and bones. Stir meat into soup, season with salt and pepper, and ladle soup into bowls. Crumble reserved bacon and sprinkle on soup before serving