My Little ROCK – Reliable Organised Cooking Kitchen
– Pea and Ham Soup –
This pea and ham soup is a great winter warmer food. Although it takes a while to bubble away on the stove it’s a sure bet with may guests guaranteed to warm you up when the weather gets chilli. There are heaps of opinions around on the best way to cook it, some say pressure cookers and others put their votes on a slow cooker. My preference has always been a pot bubbling away on the stove that ensures the ham leg hock fits in nicely.
Time to Table:
2 hours 30 minutes
Number of Ingredients:
Large saucepan with lid, and by large I mean big enough to fit a 1.5kg ham hock plus 10 cups of water and the rest of the ingredients
2 cups green split peas (450g)
1 large brown onion (210g) chopped
2 stalks of celery (150g) chopped
2 large bay leaves (Or 4 small like in the picture)
1.5kg smoked meaty ham leg hock
1 large carrot finely grated (100g)
1 tablespoon oil
1 teaspoon cracked pepper
- Grab out all your ingredients and measure out your quantities.
- Chop the onion and celery.
- Grate the carrot.
- MAKE SURE YOUR HOCK FITS IN THE SAUCEPAN!!!!!
1. Heat the oil in the saucepan over a medium heat.
2. Throw in the onions.
3. Cook until they become translucent.
4. Next throw in the carrots and celery.
5. Mix well and fry for about a minute.
6. Next chuck in the split peas, bay leaves, black cracked pepper and give it a quick mix.
7. Chuck in that ham hock, which is going fit perfectly because you already checked the size of the pan before you started cooking.
8. Finally throw in 10 cups (2.5 litres) of water. Bring it to a nice simmer and throw the lid on the pan, leave it for 1 hour to work its magic.
9. After an hour pull out the hock.
10. As you can see from the picture there is a tough skin that needs to be removed. With a knife carefully remove the skin.
11. You should then be left with a nice fleshy hock!
12. Being careful not to burn yourself cut the meat off the hock and dice into pieces. You don’t have to be pedantic about removing all the meat because your chucking the bone and diced ham back into the pot.
13. Chuck the lid back on and let it simmer for another hour.
14. After an hour pull the ham bone out. You can then:
- Serve the soup as is.
- Take half the mixture out and blend it.
- Whack a hand held blender in the pot and give it a whiz for as little or long as you like.
15. Serve the soup nice and hot and let your guests add salt and pepper to taste.
Hints and Tips:
- This soup freezes well.
- Split peas are also referred to as blue boilers or field peas.