Ingredients
- Smoked ham hock 1
- Large onion, roughly chopped 1
- Large carrot, roughly chopped 1
- Celery sticks, roughly chopped 2
- Bouquet garni (thyme, bay leaf and parsley) 1
- Rosemary sprig of
- Garlic cloves (crushed or minced) 2
- (10½oz) dried green or yellow split peas 300g
- Frozen green peas (shelled weight) 400g
- Olive oil 1 tbsp
Method
The page that you are currently reading is an ad feature
- Soak ham hock in a pan of cold water for 2 hours before cooking. Change water after first hour.
- Heat the olive oil in a saucepan over medium high heat. Add onion and garlic, fry and stir until the onion is soft.
- Fill a large saucepan with 3 pints of water and bring to the boil.
- Add ham hock, onion, garlic, carrots, celery, dried peas, bouquet garni, rosemary and simmer for 90 minutes.
- After 90 minutes, add the frozen peas and cook for a further 10 min.
- Remove the bouquet garni and dispose.
- Transfer the ham hock into a bowl, remove skin, bone and fat, then finely shred the ham and put aside.
- Puree the soup in the pan with a stick blended to desired thickness.
- Once pureed, heat the soup and add the shredded ham.
- Garnish with black pepper and serve.
More from bidfood
Related Recipes
- Related Recipes
