Split Pea and Pancetta Soup
1 lb. split peas
2 1/2 quarts water
1 lb. smoked ham hocks
3 leeks, white parts only, sliced
2 onions, diced
5 oz. diced pancetta
1 small head of roasted garlic, squeezed of pulp
1 cup peeled, diced carrots
1 celery root, peeled and diced
1 cup sliced celery
1 tsp. fresh ground pepper
2 1/2 tsp salt or to taste
In a heavy bottom pot place the ham hocks and water; bring to boil and simmer until meat is tender, skimming surface often.
Remove the meat and diced; add to liquid along with split peas, celery, carrots, roasted garlic and celery root. Bring to boil and simmer. Meanwhile in a separate pan, brown the pancetta; add the onions and leeks. Continue to cook until onions and leeks are tender. Add the onion/ pancetta mixture to the split pea mixture. Continue to cook until vegetables are tender and split peas are cooked. Add the pepper and salt to taste.
