Ham And Split Pea Soup (Emeril Lagasse) - cooking recipe

Ingredients

1 lb dried split peas
1 ham hock
3 tablespoons unsalted butter
1 cup yellow onion, finely chopped
1/2 cup celery, finely chopped
1/2 cup carrot, finely chopped
2 teaspoons garlic, minced
1 lb ham, chopped
1 teaspoon salt
3/4 teaspoon fresh ground black pepper
1/4 teaspoon crushed red pepper flakes
8 cups water
1 bay leaf
2 teaspoons fresh thyme
Parmesan Truffled Potato Chips
2 lbs Red Bliss potatoes (scrubbed well and patted dry, skins left on)
4 cups vegetable oil (for frying)
1/4 cup parmesan cheese, grated
1 tablespoon truffle oil
1 teaspoon salt
1 teaspoon fresh ground black pepper

Preparation

Place the peas in a large pot or bowl, cover with water by 2 inches and soak 8 hours or overnight. Drain the peas and set aside.
Score the ham hock. Place in a pot, covered with water and bring to a boil. Reduce heat and let simmer 1 hour. Drain and set aside.
In a large pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the celery and the carrots and cook, stirring, until just soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds.
Add the ham hock and the ham and cook, stirring, until beginning to brown. Add the drained peas, salt, pepper, and pepper flakes, and cook, stirring for 2 minutes. Add 8 cups of water, the bayleaf and thyme, and cook, stirring occasionally, until the peas are tender, about 1 hour (add more water as needed, if the soup becomes too thick or dry).
Remove the bay leaf and discard. Adjust the seasoning to taste, and serve immediately with Parmesan Truffled Chips on top.
Parmesan Truffled Potato Chips:
Heat the oil in a large, heavy pot to between 340 and 350 degrees.
Pat the potatoes completely dry. Add to the oil in batches and cook until golden brown, stirring with a long handled spoon to turn and cook evenly, about 2 minutes. Drain on paper towels and place in a large bowl. Toss with the cheese, truffle oil, salt, and pepper. Serve immediately.