Name: Split Pea Soup with Pumpernickel Croutons
Cook time: 35 min
Total time: 4 hr
Yield: Makes 6 to 8 main-course servings (makes about 12 cups)
Ingredients: 2 meaty ham hocks (1 3/4 lb total); 16 cups water; 4 large carrots; 1 large onion, chopped; 2 celery ribs, chopped; 5 tablespoons olive oil; 1 lb dried split peas (2 1/4 cups), picked over and rinsed; 1 teaspoon table salt; 1/4 teaspoon black pepper; 5 cups 1/2-inch cubes pumpernickel bread (from a 1 1/4-lb loaf); 1 teaspoon kosher salt; 1 cup frozen peas (not thawed)

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Split Pea Soup with Pumpernickel CroutonsRita Maas

This is a refined version of classic split pea soup. It has a thinner consistency than other recipes (though it's still very hearty), and the addition of frozen peas brightens up the flavor.

Cooks' notes:

· Croutons can be made 3 days ahead and cooled completely, then kept in an airtight container at room temperature.
· Soup is best when made, without frozen peas, 1 day ahead (to give flavors time to develop). Cool completely, uncovered, then chill, covered. Reheat and, if necessary, thin with water. Stir in frozen peas while reheating.

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