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Split Pea and Ham Soup

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Servings: 8 litres
Course: Soup
Ingredients Method Notes

Ingredients
  

  • 500 g pkt green split peas
  • 500 g pkt yellow split peas
  • water
  • 1 - 1.5 kg ham hock
  • 6 litres vegetable stock
  • 3 bay leaf
  • 2 tsp peppercorns
  • 50 ml olive oil
  • 2 large onions peeled, 5mm dice
  • 2 large carrots peeled, 5mm dice
  • 2 / 3 celery sticks washed, 5mm dice
  • 4 cloves garlic peeled and crushed
  • 1 large potato peeled, 5mm dice
  • salt
  • ground white pepper

Method
 

  1. Assemble your ingredients
  2. The day before place the split peas in a large bowl and cover with water
  3. The dried peas will soak up the water
  4. On the day, in a saucepan place the ham hock, vegetable stock, bay leaf and peppercorns
  5. Bring to the boil and simmer for 2 hours, until the ham starts to fall off the bone
  6. Remove the ham hock let it cool slightly
  7. Totally remove all the ham meat off the bone. Discard the skin, gristle and bone
  8. Dice the ham into rough 5mm pieces
  9. Strain the stock and keep warm
  10. In a separate large saucepan heat the olive oil and gently sweat the onions, carrot, celery and garlic for 10 minutes
  11. Meanwhile drain the soaked peas and give them another rinse with fresh cold water
  12. Add the peas to the vegetables, followed by the stock
  13. Bring the stock to the boil before adjusting the heat to simmering
  14. Simmer for 1/1.5 hours until the peas are tender and start breaking down
  15. Add the diced potato
  16. Add the ham
  17. Cook for a further 20 minutes
  18. Adjust consistency if needed with water
  19. Adjust seasoning
  20. Ready to serve

Notes

You can just use one types of dried pea
Additional vegetables that are suitable include parsnip, turnip and Swede
This soup freezes exceptionally well