Split Pea Soup

In a large pot or Dutch oven over medium heat, heat oil. Cook ham hocks, turning occasionally, until golden brown and crisp, about 2 minutes per side. Transfer to a plate.

In same pot over medium heat, combine onions, carrots, celery, and leeks; season with salt and pepper. Cook, stirring occasionally, until softened, about 7 minutes. Add garlic, bay leaves, and thyme and cook, stirring, until fragrant, about 1 minute more.

Add peas, broth, and ham hock and bring to a boil. Reduce heat to medium-low, bring to a simmer, and cook, mostly covered, stirring occasionally, and adding more water or broth if soup gets too thick, until peas are tender, about 1 hour.

Remove bay leaf and thyme sprigs (if used). Transfer ham hock to a cutting board and shred meat. Using an immersion blender or standard blender, puree about one-quarter of soup. Return soup to pot along with lemon juice and shredded ham hock; season with salt and pepper.

Divide soup among bowls. Top with thyme leaves; season with more pepper.