Another Winter soup recipe for you, this one I have to admit isn’t one I’ve grown up eating. I am more used to the Italian chunky soups like minestrone but I thought I would give this soup a go and see what I thought. One thing I first learnt was it was made with split peas not green peas. While you can see recipes that use green peas traditionally it’s actually split peas. It also uses ham hock to flavour the soup then shred the meat and add to the soup. I have to say it wasn’t one of my favourite soups ever but a nice change nevertheless.
Split Pea & Ham Soup
500g green split peas
1 tbs olive oil
2 garlic cloves, crushed
1 onion, diced
2 carrots, diced
2 celery stalks, chopped
1 bay leaf
sprigs of thyme
1 smoked ham hock
1L (4 cups) chicken stock
1L (4 cups) water
salt and pepper
- Rinse split peas under cold water
- Heat oil in a large pot on high heat, add oil, onion and garlic cook for mins until onions soften.
- Add all other ingredients with the whole ham hock into the pot cover and simmer for 2-2 1/2 hours or until thickened and split peas are tender
- Discard bay leaf. Remove ham hock take off the skin and any excess fat.
- Shred the meat off the bone and set aside
- Puree soup with a stick blender or in a blender
- Add the shredded ham back to the soup and season with salt and pepper