Thursday, 9 May 2013

Lj's Pea & Ham Soup



Ingredients:

1 kg Ham Hock
500g Bacon Bones
1 Large Carrot diced
1 Large Onion diced
1 Large Potato diced
500g Split Peas
2 Cups of Frozen Peas
1 Litre of Chicken Stock
1 Litre of Water
Sprigs of Fresh Thyme

What to do:

Saute the Onion and Carrot until it starts to soften. Add the Ham Hock, Bacon bones, Stock, Thyme and diced Potato and pour over the Chicken Stock and Water. Bring to the boil and simmer for approx 3 hours or until the Ham is falling off the Hock and the bones. Remove the bones and hock. Add the frozen Peas. If you like a chunky soup leave as is, if you like it smooth blend it at this stage. I like it a little of both so I do a quick blitz with the hand held mixer. Let the hock cool down enough to pull the meat off the bone without burning your fingers. Return the ham to the soup and serve with crusty bread.


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