Ali Leonard has shared a delish recipe to warm up on those cold winter days... Pea and Ham Soup!
"I used the yellow split peas for fun. The packet was about $2 and I reckon i'll get at least 5 batches of soup from the packet. My bacon hock was $5.50 and there was plenty left after our meal. I reckon it easily serves 6 and it goes such a long way. Great winter comfort. This would work really well in the Slow Cooker too. Enjoy! - Ali."
- 1 1/3 cups green or yellow split peas
- 2 tbsp olive oil
- 2 carrots, diced
- 2 sticks celery, trimmed, diced
- 1 brown onion, halved, diced
- 2 bay leaves
- 3 garlic cloves, crushed
- 700g ham or bacon hocks
- 1.5L of cold water
- Salt & freshly ground black pepper
- Rinse the 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, bay leaves and cook, stirring, for 5 minutes or until the onion softens.
- Add split peas, ham or bacon hocks and the water. Bring to the boil . 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 about 1/4 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 with some nice crusty bread.