1 T Olive Oil
1 medium(150g) Brown onion, chopped coarsely
1 clove Garlic, chopped
1.2kg Ham Hock
500g Green Split Peas
2L Water
2 cups Frozen Peas
1/4 cup chopped fresh Mint or Flat-Leaf Parsley
1. Heat oil in a large pan; cook onion, garlic and carrot, stirring for about 2
minutes or until starting to soften. Add the ham hocks, split peas and
water; bring to the boil. Reduce heat, simmer gently, uncovered, for about
2 hours 30 minutes or until peas are soft. You may need top the water up
to keep the ham hocks covered, but try not to add any more than necessary
or it will be reduced at the end. Remove the ham hocks;cool slightly.
2. Add frozen peas to the pan, cook for 1 minute. Cool soup for 10 minutes.
3. Blend soup, in batches, until smooth. If you want a chunkier texture, blend
a little less. Return soup to pan. if the soup is too thin, simmer uncovered
until thickened.
4. Meanwhile, remove the skin, bone and fat from the ham hocks. Shred or
slice the meat. Return ham to the soup, stir over heat until hot.
5. Season soup with a grind of black pepper. Top with mint or parsley and
serve with rustic-style bread, such aa some toasted sourdough or warm
crusty rolls.
