Pea and Ham Soup

Pea and Ham Soup

Hearty, smoky and warming

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Cooking Time

3 hours

Prep Time

15 mins

Serves

6 serves

You can use ham hock, bacon hock or pork knuckle for this recipe

Ingredients

1 1/3 cups green split peas

2 carrots, peeled and chopped

2 sticks celery, trimmed and chopped

1 brown onion, halved and chopped

3 garlic cloves, crushed

700 grams ham or bacon hocks

6 cups cold water

Salt & freshly ground black pepper

Bread to serve

Method

Rinse split peas under cold running water until water runs clear. Drain.

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.

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.

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.

Ladle soup into bowls and serve immediately with crusty bread.