Pea and ham hock soup
This could be my favourite soup of all time or at least in my top 3. I love it because it realistically can take over a day to make and last for at least a week as well.
1 Large Ham Hock (Raw)
5 Litres of Water (can be topped up a little)
2 Carrots peeled and roughly chopped
2 White onions peeled and roughly chopped
3 Sticks of celery roughly chopped
750g Green split peas
Salt to taste
Pepper to taste
- 1. Place all the ingredients except the peas, salt and pepper into a stock or large pot.
- 2. Bring to the boil then consistently simmer for several hours until you can easily pull the meat away from the bone.
- 3. Remove the ham and cool then keep the rest in the pot.
- 4. Add the peas to the liquid and simmer again. It would be another couple of hours until this is ready and the soup will “self-blend” meaning the peas will break down and becomes a puree and will also break down the vegetables as well.
- 5. Meanwhile once the ham hock has cooled down enough to handle remove the fat and evenly dice the ham into cubes. This can be as big as you like.
- 6. Once the soup resembles a thick green soup it is ready! Season, add ham and serve! You can add water to make it the consistency you like.