I love pea and ham soup, which is a strange concept for someone who detests peas!
However, I have never made it myself, until today. This is pretty much your standard recipe, found everywhere. I just tweaked it marginally, because it's how I roll.
However, I have never made it myself, until today. This is pretty much your standard recipe, found everywhere. I just tweaked it marginally, because it's how I roll.
INGREDIENTS:
500g split green peas, rinsed thoroughly and drained (pick out gross bits as they float)
1 ham hock, around 700g (meaty preferred)
3 carrots, diced
1 potato, diced
2-3 stalks celery, diced
3 cloves garlic, crushed
1 onion, diced
1 tbspn olive oil
1L reduced salt chicken stock (plus 1L water)
1 bay leaf
Salt and pepper, to season
500g split green peas, rinsed thoroughly and drained (pick out gross bits as they float)
1 ham hock, around 700g (meaty preferred)
3 carrots, diced
1 potato, diced
2-3 stalks celery, diced
3 cloves garlic, crushed
1 onion, diced
1 tbspn olive oil
1L reduced salt chicken stock (plus 1L water)
1 bay leaf
Salt and pepper, to season
METHOD:
Heat large pan over medium heat with oil. Add onion and garlic, cook until translucent. Add remaining ingredients, then cover and simmer for 2.5 hours, stirring occasionally (make sure you shift the stuff settling on the bottom).
Remove bay leaf and hock, then blend the soup, or mash for a chunkier consistency. Remove skin and fat from hock, then roughly chop the meat before returning to soup.
Best served with fresh sourdough. Yummm!
Heat large pan over medium heat with oil. Add onion and garlic, cook until translucent. Add remaining ingredients, then cover and simmer for 2.5 hours, stirring occasionally (make sure you shift the stuff settling on the bottom).
Remove bay leaf and hock, then blend the soup, or mash for a chunkier consistency. Remove skin and fat from hock, then roughly chop the meat before returning to soup.
Best served with fresh sourdough. Yummm!
Enjoy!
- L. x
