Split Pea Soup with Ham Hocks

Finely dice 1 medium onion (about 6 ounces; 170g); and place in a medium bowl.
Peel and dice 3 medium carrots (about 6 ounces; 170g); and add to the bowl with the onions.
Finely dice 2 stalks of celery, (about 4 ounces; 125g); and add to the bowl with the vegetables.
Mince 4 cloves of garlic
Set aside 3 tablespoons (45g) of unsalted butter
Set aside 8 cups of chicken stock
Set aside 2 lbs of ham hocks
Set aside 1 pound (450g) of dried green split peas
Set aside 2 bay leaves
Set aside 3 large thyme sprigs

In a large Dutch oven, brown the ham hock in the oil over medium high heat, turning occasionally, until golden, about 8 minutes.
Reduce heat to medium and melt 3 tablespoons (45g) of unsalted butter.
Add the onions, carrots and celery, and sauté, stirring occasionally, until softened but not browned, about 3 minutes.
While the vegetables are cooking, add 1/2 teaspoon of Kosher salt and 1/2 teaspoon of fresh ground black pepper.
Add the garlic and cook until aromatic, about 30 seconds.
Add 8 cups of chicken stock and increase the heat to high.
Add the peas to the pot and stir to combine.
Add the ham hocks and nestle then into the peas.
Add the bay leaves.
Add the thyme.
Bring the soup to a boil.
Reduce to a bare simmer, and cover, leaving lid slightly ajar.
Cook until peas are tender, about 1 hour.
Transfer the ham hocks to a plate, allow them to cool slightly, remove the bones and shred the meat.
Optionally, puree the soup. (see notes)
Return the shredded ham to the soup.
Season to taste with salt and pepper.

For a chunkier soup, slice the carrots and celery instead of dicing.
For a creamier soup, either pulse the soup using an immersion blender or puree a portion of the soup in a blender and return it to the pot.
Soup can be stored in the refrigerator for up to 1 week.