PREP TIME 40 MINUTES
COOKING TIME 2 HRS
- 500 - 700g ham hock
- 200g split peas, soaked overnight
- 2 onions, diced into 1cm cubes
- 2 carrots, diced into 1cm cubes
- 2 bay leaves
- 1 celery stick, diced into 1cm cubes
- 300g frozen peas
- 6 peppercorns
- ½ cup crème fraiche
- Mint leaves, to garnish
Place ham in a large pot and cover with water. Bring to the boil then remove from heat, draining off the water to remove the saltiness of the ham.
Refill pot with 2L cold water and bring to the boil. Add split peas, onion, carrot, bay leaves and celery. Reduce to a simmer and cook for 1 ½ - 2 ½ hours, or until the ham is tender enough to break into shreds, making sure the meat is constantly submerged while cooking. Keep an eye on the liquid and top up with water as required.
Once ready, remove the ham and peel off the skin. Discard. Shred the meat while still hot and set aside.
Remove the bay leaves form the soup and stir through frozen peas. Simmer for 1 minute.
Blend the soup until smooth and stir in ¾ of the ham until heated through.
Spoon hot soup into bowls and top with remaining ham. Add a dollop of crème fraiche and garnish with torn mint leaves.
An excellent way to incorporate legumes into your diet is to add them to soups.
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