This is traditional pea and ham soup at its best.
Ingredients
- 290g (1 1/3 cups) green split peas
- 2 tablespoons olive oil
- 2 carrots, peeled, chopped
- 2 sticks celery, trimmed, chopped
- 1 brown onion, halved, chopped
- 3 garlic cloves, crushed
- 700g ham or bacon hocks
- 1.5L (6 cups) cold water
- Salt & freshly ground black pepper
- Bread, to serve
Method
- Step 1Rinse split peas under cold running water until water runs clear. Drain.
- Step 2Heat oil in a saucepan over medium heat. Add carrot, celery, onion and garlic, and cook, stirring, for 5 minutes or until the onion softens.
- Step 3Add split peas, ham hocks and water. Bring to the boil over high heat. 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.
- Step 4Place one-quarter 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.
- Step 5Ladle soup into bowls and serve immediately with crusty bread.
Nutrition
2330 kj
Energy
12g
Fat Total
2g
Saturated Fat
14g
Fibre
26g
Protein
495.75mg
Sodium
8g
Carbs (sugar)
80g
Carbs (total)
All nutrition values are per serve
- Author: Kerrie Sun
- Image credit: Craig Wall
- Publication: Australian Good Taste
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