A warming soup great for these late autumn evenings.
- Serves: 6 + cups
- Prep time: 15 minutes
- Cooking time: 1 hour 10 minutes
1 ham bone (from a cooked ham) or 2 ham/bacon hocks
2 cups (500g) green split peas
2 litres cold water
1 onion, chopped
2 cloves garlic, chopped
2 sticks celery, chopped
1 bay leaf
salt and freshly ground black pepper
3 tbsp chopped fresh parsley, to garnish
- Cover split peas in cold water and soak overnight. The next day, drain well and place in a large saucepan with remaining ingredients, except salt and pepper.
- Bring mixture to the boil, then turn down the heat and simmer for 1 hour.
- Remove any ham from bones and reserve.
- Puree soup and season with a little salt and freshly ground black pepper, to taste.
- Serve soup garnished with reserved ham and some chopped parsley.
- Hocks are salty devils, you can ease the saltiness by soaking for half an hour to 2 hours. Discard the water and use hock as per recipe.
- This is a thick-style soup - you may want to add water to suit your preference.
- Best to add seasoning at the end with recipe to avoid over-salting.
Serve soup garnished with reserved ham and some chopped parsley.
Great with crusty bread sliced thickly and buttered - try our great Panetone range.