Ham Hock and Split Pea soup
Ham hock approx 750g/1.5lb
1 bay leaf
1 medium carrot cut in half
1 medium onion cut in half
Handful of soup celery/1 celery stalk cut in half
Enough water to cover hock – approx 3ltrs
- Place all ingredients in large saucepan and bring to the boil, allow to simmer for 2.5 hrs until ham is tender and falling off the bone.
- Remove Ham hock from saucepan and the strain stock into a large jug/bowl.
Split Pea soup
Reserved stock from ham hock (made up to 5pints with chicken or vegetable stock if necessary)
500g yellow split peas
2tblsp rapeseed oil
2 medium onions, chopped
4 celery stalks, chopped into small dice
2 medium carrots, chopped into small dice
2 leeks, thinly sliced
2 garlic cloves, chopped finely
2tsp thyme leaves
400g tin of chopped tomatoes
Freshly ground black pepper
Good pinch or sugar
Fresh parsley, to serve.
- Rinse split peas and bring to boil with reserved stock, cooked for approximately 1hr or until peas are soft and tender.
- Meanwhile, heat the rapeseed oil in a medium saucepan. Add chopped onion, celery, carrot, leeks, garlic and thyme leaves. Cover and sweat for 10-12 minutes on a gentle heat.
- Add the chopped tomatoes and juice, freshly ground black pepper and sugar if needed and continue to cook for another 10 minutes.
- Add the split peas and stock.
- Remove the fat from the ham hock and shred the meat into bite sized pieces. Add to the soup. Simmer for a further five minutes.
- Taste and check for seasoning.
- Scatter lots of fresh chopped parsley on top, and serve.