Ingredients
1 tablespoon olive oil
1 medium (150g) brown onion, chopped coarsely
1 clove garlic, chopped
1 medium (120g) carrot, chopped
1.2 kg ham hocks
2 cups (500g) green split peas
2 litres (8 cups) water
2 cups (250g) frozen peas
1/4 cup chopped fresh mint or flat-leaf parsley
1 medium (150g) brown onion, chopped coarsely
1 clove garlic, chopped
1 medium (120g) carrot, chopped
1.2 kg ham hocks
2 cups (500g) green split peas
2 litres (8 cups) water
2 cups (250g) frozen peas
1/4 cup chopped fresh mint or flat-leaf parsley
Method
1. Heat oil in a large pan; cook onion, garlic and carrot, stirring, for about 2
minutes or until starting to soften. Add the ham hocks, split peas and water;
bring to the boil. Reduce heat, simmer gently, uncovered, for about 2 hours 30
minutes or until peas are soft. You may need to top the water up to keep the ham
hocks covered, but try not to add any more than necessary or it will need to be
reduced at the end. Remove the ham hocks; cool slightly.
2. Add frozen peas
to the pan, cook for 1 minute. Cool soup for 10 minutes.
3. Blend soup, in
batches, until smooth. If you want a chunkier texture, blend a little less.
Return soup to pan. If the soup is too thin, simmer, uncovered, until
thickened.
4. Meanwhile, remove the skin, bone and fat from the ham hocks.
Shred or slice the meat. I like it quite fine so each mouthful of soup has some
pieces of ham in it. Return the ham to the soup; stir over heat until hot.
5. Season soup with a grind of black pepper. Top with mint or parsley and
serve with a rustic-style bread, such as some toasted sourdough or warm, crusty
rolls.
minutes or until starting to soften. Add the ham hocks, split peas and water;
bring to the boil. Reduce heat, simmer gently, uncovered, for about 2 hours 30
minutes or until peas are soft. You may need to top the water up to keep the ham
hocks covered, but try not to add any more than necessary or it will need to be
reduced at the end. Remove the ham hocks; cool slightly.
2. Add frozen peas
to the pan, cook for 1 minute. Cool soup for 10 minutes.
3. Blend soup, in
batches, until smooth. If you want a chunkier texture, blend a little less.
Return soup to pan. If the soup is too thin, simmer, uncovered, until
thickened.
4. Meanwhile, remove the skin, bone and fat from the ham hocks.
Shred or slice the meat. I like it quite fine so each mouthful of soup has some
pieces of ham in it. Return the ham to the soup; stir over heat until hot.
5. Season soup with a grind of black pepper. Top with mint or parsley and
serve with a rustic-style bread, such as some toasted sourdough or warm, crusty
rolls.