Split Pea and Smoky Ham SoupServes:
Soup can be both a comfort and real meal, with little "hands on" time required. Pea and Ham is a classic and it's cheap and easy to make.
- 1 onion finely chopped
- 1 large or 2 small celery stalks finely chopped
- ½ tbsp oil
- 400g dried split green peas
- 1 smoked bacon hock approx 800g
- 1 litre chicken stock
- 1 litre water
In a large saucepan heat the oil. Add the celery and onion to the pan and cook gently for around 5 minutes or until becoming tender. Stir in the dried split peas, stock and water then add the Smoked bacon hock.
Cover the pan and bring to the boil stirring from time to time to prevent the peas sticking. When the soup is boiling remove the lid, reduce the heat to a simmer and simmer for 1 ½ hours. Skim any scum off the surface of the soup as it cooks.
Remove the hock from the soup when the cooking time is completed and strip the meat from the bone shredding it with two forks. Set a little of the meat aside to use as a garnish and return the rest to the soup. Reheat and serve with a sprinkling of the shredded ham on top.
Pea and ham soup becomes very thick once completely cooled. Simply add water or stock to it to return it to a soup-like consistency.