Beat the winter blues with perfect pea and ham soup
Pea and Ham Soup
300 g green split peas (Soak peas overnight and ensure well rinsed)
1kg ham hock
2 litres Chicken Stock
1 large onion chopped
2 Carrots sliced
1 stick celery trimmed and chopped
3 garlic gloves crushed
Salt and pepper
Add oil to saucepan heat then add onion, celery, garlic and cook until the onion opaque add stock split peas and ham hock and carrots.
Bring to the boil over high heat. Reduce heat to medium-low and simmer, covered, for 2 - 2 1/2 hours or until ham hocks are tender and the meat is falling away from the bones. Set aside for 5 minutes to cool slightly. Remove ham hocks from pan. Remove the meat from bones. Coarsely chop meat return to soup and set aside enough meat to garnish. This recipe can also be cooked in a slow cooker.
Taste and season with salt and pepper.
Serve with crusty bread and top with extra ham hock meat.