"Absolutely nourishing": Nici Wickes' Ham and Pea Soup
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Why is it that when we’re sick, soup seems like the best answer? Try a steaming bowl of this classic. It’s nourishing (packed full of legumes), hearty, and easy to digest.
Makes 8-10 serves
Ingredients
- 1 bacon hock
- 500g green split peas
- 3L water
- 1 large onion, diced roughly
- 2 sticks celery, diced
- 2 carrots, diced
- 1 teaspoon sea salt + extra
- ½ teaspoon pepper
- 2-3 tablespoons olive oil + extra for drizzling
- Salt & pepper to season
- Toasted bread to serve
Method
- In a large pot, bring 3 litres of water, the ham hock, and split peas to a boil. Cover and cook for one hour. Skim off any foam that develops.
- Add in onions, celery, and carrots and bring to the boil again. Cover, reduce to a simmer and cook for another 60-90 minutes or until the meat from the ham hock can easily be teased from the bone. This will depend on the size of the hock.
- Remove the ham hock from the soup, peel away skin and discard. Strip the meat from the bone and shred into large pieces.
- Use a wand blender to blend the soup smooth or leave it chunky if you prefer. Add more water to get a not-to-thick not-to-thin consistency.
- Taste and season with more salt and pepper as needed. Add the ham meat back into the soup.
- Serve soup with plenty of buttery toast.
Make it your own
- Use 4 cups of frozen peas instead of split peas.
- Can use bacon bones instead of a bacon hock.
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