A warming soup great for these late autumn evenings.

• Serves: 6 + cups
• Prep time: 15 minutes
• Cooking time: 1 hour 10 minutes

Ingredients

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

Method

• 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.

Tips:

1. 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.
2. This is a thick-style soup - you may want to add water to suit your preference.
3. Best to add seasoning at the end with recipe to avoid over-salting.

To Serve

Serve soup garnished with reserved ham and some chopped parsley.
Great with crusty bread sliced thickly and buttered - try our great Panetone range.

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