INGREDIENTS

  • 290g (1 1/3 cups) green split peas
  • 2 tablespoons olive oil
  • 2 carrots, peeled, chopped
  • 2 sticks celery, trimmed, chopped
  • 1 brown onion, halved, chopped
  • 3 garlic cloves, crushed
  • 700g ham or bacon hocks
  • 1.5L (6 cups) cold water
  • Salt & freshly ground black pepper
  • Bread, to serve

METHOD

  • Step 1
    Rinse split peas under cold running water until water runs clear. Drain.
  • Step 2
    Heat oil in a saucepan over medium heat. Add carrot, celery, onion and garlic, and cook, stirring, for 5 minutes or until the onion softens.
  • Step 3
  • Add split peas, ham hocks and water. Bring to the boil over high heat. Reduce heat to medium-low and simmer, covered, for 2 – 2 1/2 hours or until ham hocks are tender and the meat is falling away from the bones. Set aside for 5 minutes to cool slightly. Remove ham hocks from pan. Remove the meat from bones. Coarsely chop meat and set aside.
  • Step 4
    Place one-quarter of the pea mixture in the bowl of a food processor and process until smooth. Return to pan with ham. Repeat with remaining pea mixture. Taste and season with salt and pepper. Stir over medium-high heat for 5 minutes or until hot.
  • Step 5
    Ladle soup into bowls and serve immediately with crusty bread.