Pea and Ham Soup is one of my parent’s favourite meals. I’m sure they look forward to Winter so that they can cook up a big batch! Serves 6 (or 4 with leftovers!).
- 2 Ham Hocks
- 1 tbs olive oil
- 1 brown onion, chopped
- 1 garlic clove, crushed
- 500g green split peas
- 2 cups frozen peas
- Heat oil in a very large pot and saute onion and garlic for a couple of minutes.
- Add the hocks and cover with 2 litres water. Add the split peas to the pot.
- Lower heat and simmer gently for around 2.5 hours. (Make sure the hocks stay covered with water, but avoid adding too much water.)
- At the end of 2.5 hours the split peas should be completely soft.
- Remove the ham hocks and set aside to cool.
- Add 2 cups of frozen peas to the pot and after 1 minute, turn the heat off.
- Use a hand-held stick mixer to blend the soup until all the ingredients are completely pureed and smooth.
- After removing the skin, bone and fatty bits from the hocks, shred or slice the meat.
- Return the ham to the soup and serve
TIP: For a thicker soup, simmer for a bit longer or until it reduces.