Name: Hearty pea and ham soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8
Ingredients: 2 cup dried green split peas, rinsed; 2 tablespoon vegetable or olive oil; 1 large brown onion, finely chopped; 2 celery sticks, coarsely chopped; 2 clove garlic, crushed; 1.2 kilogram ham hock; 7 cup chicken stock; 300 millilitre thickened cream; chopped flat-leaf parsley, crusty bread rolls, to serve

Hearty pea and ham soup

Serves 8

Prep

20M

Cook

35M

Total

55M

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Ingredients

2 cup dried green split peas, rinsed

2 tablespoon vegetable or olive oil

1 large brown onion, finely chopped

2 celery sticks, coarsely chopped

2 clove garlic, crushed

1.2 kilogram ham hock

7 cup chicken stock

300 millilitre thickened cream

chopped flat-leaf parsley, crusty bread rolls, to serve

Method

1.Place peas in a bowl. Cover with water; stand peas overnight to soak. Drain peas; discard water.

2.In a large saucepan, heat oil over moderate heat. Add onion, celery and garlic; cook and stir 2 minutes. Add peas, ham and stock. Reduce heat to low; cover. Simmer 30 minutes. Using tongs, remove ham bone from soup. Transfer to a heatproof bowl and cool slightly. When cool enough to handle, shred meat from bone. Discard bone and skin.

3.Using an electric stick mixer, blend soup until smooth. Place over low heat. Add shredded ham and three-quarters of the cream; cook and stir 3 minutes or until heated. Season with pepper. Divide soup among serving bowls. Sprinkle with parsley. Top soup with remaining cream. Serve with bread rolls.

Ham hocks are salty so there’s no need to add extra salt.
Note

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