Split Pea Soup with Smoked Pork

Step 1

Place the smoked pork shoulder on a cutting board and slice it into 1-inch cubes by first cutting lengthwise into strips, then slicing across the strips to make chunks roughly the size of dice.

Step 2

Cut the yellow onion in half from root tip to tip, then peel away the papery skin and set the flat side down on the cutting board.

Step 3

Slice the onion crosswise (perpendicular to the root) into thin half-moon-shaped pieces, about 1/4-inch thick, rotating it slightly as you work to keep the flat side steady.

Step 4

Place each carrot on the cutting board and slice diagonally into 1/4-inch-thick coins by holding the knife at a 45-degree angle and cutting down through the carrot.

Step 5

Place each celery stalk on the cutting board with the length running away from you and slice crosswise into 1/4-inch-thick pieces.

Step 6

Measure out 2 cups of dried split peas into a fine-mesh strainer and rinse under cold running water for 30 seconds, stirring gently with your fingers to remove any dust or debris.

Step 7

Pour the 8 cups of broth into a 6-quart pot and bring it to a rolling boil over high heat, watching for large bubbles breaking rapidly across the entire surface, about 5 minutes.

Step 8

Add the rinsed split peas to the boiling broth and stir with a wooden spoon for 10 seconds to distribute them evenly throughout the liquid.

Step 9

Add the pork chunks, diced onion, carrot slices, and celery pieces to the pot and stir everything together for 10 seconds.

Step 10

Add 2 bay leaves and 0.5 teaspoon of black pepper to the pot and stir for 5 seconds.

Step 11

Reduce the heat to medium-low so the soup bubbles very gently with just a few bubbles breaking the surface every 1–2 seconds, then cover the pot with a lid.

Step 12

Simmer the soup with the lid on for 35 minutes, until the split peas have completely broken down and the soup looks thick and creamy, stirring briefly once every 10 minutes.

Step 13

Remove the pot from the heat and carefully lift off the lid — watch for the steam rising from the soup.

Step 14

Remove the 2 bay leaves from the soup using a slotted spoon or tongs and discard them.

Step 15

Taste the soup on a small spoon and add a pinch more salt if needed — the pork brings saltiness, so taste first before adding.

Step 16

Ladle the soup into serving bowls, filling each bowl about three-quarters full so the soup comes up to roughly 2 inches below the rim.