Split pea soup with ham hocks
Make the most of this delicious, inexpensive cut of meat and split peas.
60
10
4
Easy
- 3 tbsp olive oil
- 1 large onion, finely diced
- 2 celery stalks, finely diced
- 2 carrots, finely diced
- 1 (450g) bag split peas, rinsed, picked through
- 675g smoked ham hock
- 2L chicken stock, water or combination of both
- Salt and freshly ground black pepper
1) In a large saucepan, saute onion, celery and carrots over medium-high heat. Add peas and ham hock and cover with stock by a few centimetres.
2) Bring to a simmer and cook about one hour until soup is thick and peas have almost disintegrated but not quite. Season, to taste, with salt and pepper.
3) Remove ham hock and let cool. Pull meat from ham hock bone and shred. Garnish with ham and pepper.
