Pea & Ham Soup
800-900g smoked ham hock
2 cups yellow split peas
1 onion chopped
2 medium carrots chopped
1 leek chopped
3 sticks celery chopped
2½ litres water
4 rasher of short cut bacon chopped
1 tbs chopped chives
Very easy, and minimal prep time.
Put split peas in a container and cover with water. Leave to soak for 4 to 8 hours, checking the level of the water from time to time, to ensure they are covered. Drain then set aside.
Fry the bacon pieces in a pan until crisp and golden; drain on absorbent paper and set aside.
Put ham bone, split peas, onion, carrot and celery in a large non stick pot. Add the water and bring to a boil. Reduce the heat and simmer, covered for two hours.
Add the leek and simmer for a further 30 minutes.
Remove ham bone to a chopping board and separate all the meat from the bone, trimming and discarding the fat. Chop meat finely and set aside.
Process the soup while hot with a stick blender until completely smooth. Add the meat back in and warm through for serving.
Garnish with fried bacon and chopped chives.
Serves six or more.
YOU CAN USE GREEN SPLIT PEAS FOR THIS SOUP, BUT I GREW UP WITH THE YELLOW ONES.
HAM HOCKS TEND TO BE A BIT SEASONAL IN THE SUPERMARKET, BUT YOU SHOULDN'T HAVE A PROBLEM FINDING THEM IN THE WINTER.
“THERE IS NO SUBSTITUTE FOR THE HAM HOCKS WHEN COOKING THIS GREAT OLD STYLE SOUP”