This brings back childhood memories of coming home from school in winter and having a bowl of soup with a pile of hot buttered toast.
Serves: 8
INGREDIENTS
2 smoked ham hocks, about 700 grams each
2 cups split green peas, rinsed
½ cup dehydrated green peas, optional
2 bay leaves
4 cloves garlic, peeled
1 medium onion, finely chopped
1 large carrot, finely chopped
1 medium parsnip, finely chopped
1 medium leek, trimmed and chopped
2 stalks celery, thinly sliced
1 medium agria potato, peeled and chopped
METHOD
Put the ham hocks, split peas, dehydrated peas, bay leaves and garlic in a large pot with 12 cups of water. Bring to a boil, reduce to a very gentle simmer and cook, uncovered for 1½ hours, stirring occasionally. Skim off any scum that appears on the surface.
Add all the remaining vegetables and simmer for 1 hour. Remove the ham hocks and when cool enough to handle, pull the meat off the bone and set aside for the toasties (find recipe here).
If you would like a thinner soup, stir in a little boiling water.
COOK’S NOTE:Packets of dehydrated peas can be found alongside the split green peas in supermarkets.
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