German Split Pea Soup

• 2 tablespoons extra virgin olive oil
• 2 slices bacon, finely chopped
• 1 large onion, finely chopped
• 1 celery rib, finely chopped
• 1 large carrot, peeled and finely chopped
• 1 small celery root, peeled and finely chopped
• kosher salt
• 2 tablespoons flour
• 10 sprigs flat leaf parsley
• 8 sprigs fresh thyme
• 2 bay leaves
• 1 lb split peas, rinsed and drained
• 2 large smoked ham hocks, about 2 lbs
• fresh ground black pepper, to taste

1. Place oil and bacon in a 6-qt. pot and cook over medium-high heat until crisp, about 6 minutes. Transfer bacon to paper towel with a slotted spoon; set aside. Add onions, celery, carrots, and celery root, season with salt, and cook, stirring occasionally, until soft, about 10 minutes. Stir in flour; cook for 3 minutes.
2. Tie parsley, thyme, and bay leaves together with kitchen twine; add to pot with peas, ham hocks, and 7 cups water. Bring to a boil over high heat. Reduce heat and simmer, covered, until peas are very tender, about 1 hour. Remove from heat. Discard herbs. Transfer hocks to a plate to let cool; pull off and chop the meat; discard fat, skin, and bones. Stir meat into soup, season with salt and pepper, and ladle soup into bowls.
3. Sprinkle with reserved bacon.

extra virgin olive oil, bacon, onion, celery, carrot, celery root, kosher salt, flour, parsley, thyme, bay leaves, peas, ham hocks, fresh ground black pepper

Taken from www.food.com/recipe/german-split-pea-soup-425119 (may not work)