Split Pea & Ham Soup
Serves 6 - 8
- 1 lb (500 g) green split peas
- 1 lb (500 g) ham hock
- 10 cups (2.5 liters) water
- 1 large onion, finely chopped
- 4 celery stalks, finely chopped
- 3 potatoes, diced
- 3 leeks, trimmed and sliced
- 3 tbsp chopped parsley (optional)
- salt and black pepper
STEPS :
- Put the green split peas and the ham hock into 2 separate large bowls and cover
with cold water. Leave to soak overnight.
- Drain the split peas and ham hock, then put them into a large saucepan with the
measured water. Bring to a boil, then simmer, uncovered, for about 1 hour.
- Add the onion, celery, potatoes, and leeks to the pan, cover, and simmer gently
for 2'/2 hours, until the ham is tender and the peas are cooked. Add more water,
if needed, during cooking.
- Skim the surface if necessary. Remove the ham hock from the saucepan and let it
cool slightly. Pull the meat away from the bone, discarding any skin and fat
- Coarsely chop the meat and return it to the saucepan. Add the parsley, if using,
and salt and pepper to taste. Heat the soup gently to warm through, then serve immediately.
SPLIT PEA, HAM, & CHORIZO SOUP
Add 1/4 cup (60 g) sliced chorizo sausage when returning the cooked meat to the
pan.
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