Always a winter favourite, Pea and Ham soup warms the coldest of nights. Grab a fresh home made ham hock in store and do it yourself, or get yourself a ready made serving for two.
1 tbsp Olive Oil
1 small Brown Onion, roughly chopped
2 cloves Garlic, finely chopped
2 Carrots, peeled, cut into 1 cm pieces
2 Celery Stalks, cut into 1cm pieces
2 sprigs Thyme
450 g Dried Split Peas
700 ml Liquid Chicken Stock
2 litres Water
Half smoked ham hock from the meat department, approx. 600g
- Heat 1 tablespoon of olive oil in a large heavy bottomed saucepan over medium heat.
- Sauté the onion, garlic, carrots, celery and thyme for 5 minutes or until the onions soften. Season with salt and pepper.
- Pour in split peas, stock, water and stir to combine. Add ham hock, cover pan and bring to a low simmer.
- Cook for about 1 hour, stirring occasionally, or until ham hock and vegetables are tender and peas are falling apart.
- When the soup is ready, remove the ham hock to a plate and let it sit at room temperature until cool enough to handle.
- Pull the skin and meat off the bone and shred into bite-size pieces. Discard the bone and skin. Return meat to soup and stir. (If necessary, add a little stock or water to thin.)
- Divide soup, ham hock and vegetables into 4 bowls and serve immediately.