Serves 4 • Prep Time 15 minutes • Cook Time 1 hour 15 minutes
What could make steaming bowlfuls of this smoky pea soup even more perfect? Flaky, warm Chive and Cheddar Biscuits served alongside.

2 tablespoons olive oil
2 slices bacon, finely chopped
1 large onion, finely chopped
2 ribs celery, finely chopped
1 large carrot, peeled and finely chopped
Kosher salt to taste
2 tablespoons flour
10 sprigs flat-leaf parsley
8 sprigs fresh thyme
2 bay leaves
1 pound green split peas, rinsed and drained
2 large smoked ham hocks
Freshly ground  black pepper to taste

1 Put oil and bacon into a 6-quart pot and cook over medium-high heat until crisp, about 6 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside. Add onion, celery and carrots to the pot, season with salt, and cook until soft, stirring occasionally, about 10 minutes. Stir in flour; cook, stirring, 3 minutes.

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