Pea and ham soup

Pea soup or split pea soup is normally made from dried peas and is a part of a traditional cuisine. It is grayish green or yellow in color depending on the variety of peas used. Conventional pea and ham soup is a popular hearty soup and it is a good way to use leftover ham too. As I grew up in Denmark, this is not a dish I am accustomed to however it is a very popular soup here in Australia providing a fantastic flavour. 

Ingredients serve 8

500 g green split peas

4 tbls butter (80g)

4 peeled and chopped carrots (300g)

4 chopped celery sticks (200g)

2 chopped onions (250g)

1½ kg smoked meaty hocks

4 liter water

1 tsp salt

½ tsp ground black pepper

Method

Rinse split peas under cold running water until water runs clear and drain.

Heat butter in a saucepan over medium heat, add carrot, celery, onion and cook while stirring approx 5 minutes or until the onion softens.

Add split peas, ham hocks, water and bring to the boil over high heat. Reduce heat to low and cover, simmer for 2 ½ hours or until hocks are tender and the meat is falling away from the bones. Set aside to cool slightly and remove hocks. Separate the meat from bones and discard bone, skin and fatty bits. Chop meat roughly and set aside.

Place the pea mixture in the bowl of a food processor and process until smooth or blend with s stick blender in the pot. Place soup and meat in the pot and reheat over medium heat while stirring approx 5 min.

Pour soup into bowls and serve immediately with Dampers or crusty bread rolls.

Note: This is a big pot of soup and leftovers can be frozen for later usage.

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