Preparation time is 10minutes
Cook time is 2hours
Total time is 2hours 10minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
6
- 25grams butter, diced
- 1 cup dried green split peas, rinsed
- 1/2 cup sour cream (to serve)
- 1 stick celery, finely chopped
- 10 fresh mint leaves
- 1 onion, finely chopped
- 1L salt-reduced chicken stock
- 1 clove garlic, chopped
- 1L water
- 500grams frozen green peas
- 700grams ham hock
Method
Step 1 of 4
Combine ham hock, chicken stock, water, celery, onion, garlic and split peas in a large deep casserole pan. Bring to the boil. Skim any impurities that may appear on the surface.
Step 2 of 4
Cover with a lid and simmer for 1 1/2 hours or until meat is easily pulled from the bone. Remove hock and stand until cool enough to handle. Shred meat and discard bone and rind.
Step 3 of 4
Bring soup to a simmer; add frozen peas, mint and butter, cook, stirring, for 1 minute. Blend using a stick blender until smooth. Strain through a sieve into a clean pan, pressing down on solids.
Step 4 of 4
Ladle soup among bowls, top with shredded ham, sour cream and freshly ground black pepper, if using.
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