Ingredients
- 1 ham hock (about 800g)
- 1 1/2 litres (6 cups) water
- 20g butter
- 1kg fresh soup mix, peeled and diced
- 2 bay leaves
- 3/4 cup dried green split peas
- Salt & freshly ground black pepper
- 12 slices of crusty bread
- 3 cloves garlic, crushed
- 1 cup fresh continental parsley leaves
Method
- Step 1Place ham hock in a large saucepan with 1 litre water. Bring to the boil and simmer for 1 hr until meat falls off the bone. Discard, skin, bone and excess fat.
- Step 2Meanwhile, melt butter in another large saucepan and cook vegetables and bay leaves over moderate heat for 8 mins until just golden. Add remaining 2 cups water, 3 cups ham stock and split peas, cover and simmer for 30 minutes. Shred meat from ham hock and add to the soup. Continue cooking until the split peas are just beginning to break down. Season to taste.
- Step 3Rub bread slices with garlic. Toast in a preheated sandwich press or grill for 2-3 mins or until golden and crisp. Serve the soup warm, sprinkled with the fresh parsley leaves and toasted garlic bread.
- Low kilojoule
Nutrition
1930 kj
Energy
12g
Fat Total
4.5g
Saturated Fat
61g
Carbs (total)
All nutrition values are per serve
Notes
Tip: For a stronger bacon flavour and more meaty texture and taste, add some diced bacon to this delicious meal.
- Author: Michelle Noerianto
- Image credit: Stuart Scott
- Publication: Fresh Living
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