rpm2604

Abstract

Kylie asked for this one

Serves 8-10

Ingredients

• 2 Cups Split Peas (yellow or green)
• 1 large Onion, diced
• 2 Carrots, peeled and diced
• 1 Smoked Ham Hock
• 3 Litres cold water
• 3 cloves Garlic, peeled
• 1 Bay Leaf
• 1 generous sprig Thyme
• Freshly ground black pepper

Method

Put all ingredients in a large pot and bring slowly to simmering point.  Set lid of pot a little ajar and simmer for 1.5 hours until peas are quite tender.  Remove the hock. 

Discard bones and cut meat into small cubes/pieces and set aside.   Remove bay leaf.

Puree soup in a food processor or blender then add seasoning.  If too thick, add water.  Return meat to the soup and reheat.

Serve with croutons if desired.