-
1
Simmer ham hocks in 16 cups water in a deep 6-quart pot, uncovered, until meat is tender, 1 1/2 to 2 hours.
-
2
Transfer ham hocks to a cutting board and measure broth: If it measures more than 12 cups, continue boiling until reduced; if less, add enough water to total 12 cups.
-
3
When hocks are cool enough to handle, discard skin and cut meat into 1/4-inch pieces (reserve bones).
-
4
Chop 2 carrots and cook along with onion and celery in 2 tablespoons oil in a 6- to 8-quart heavy pot over moderate heat, stirring, until softened, 6 to 8 minutes.
-
5
Add split peas, table salt, pepper, ham hock broth, and reserved bones and simmer, uncovered, stirring occasionally, until peas are falling apart and soup is slightly thickened, about 1 1/2 hours.
-
6
Put oven rack in middle position and preheat oven to 400F.
-
7
While soup simmers, toss bread with remaining 3 tablespoons oil and kosher salt in a large bowl, then spread in 1 layer in a large shallow baking pan and bake until crisp, about 10 minutes.
-
8
Cool croutons in pan on a rack.
-
9
Halve remaining 2 carrots lengthwise, then cut crosswise into 1/4-inch-thick slices.
-
10
Remove bones from soup with a slotted spoon and discard.
-
11
Add carrots and ham pieces to soup and simmer, uncovered, until carrots are tender, 10 to 15 minutes.
-
12
Add frozen peas and simmer, uncovered, stirring, until just heated through, about 3 minutes.
-
13
Season with salt.
-
14
Serve soup with croutons.
