There is nothing like a good Pea & Ham soup, it’s like a cuddle from the inside! This recipe is all the way from the great old Blighty, passed down through four generations of soup lovers. Perfect for a rainy day!
Serves 6 – with lunch time left overs.
320g Green Split Peas
3 Tbs. Monte Rosso Extra Virgin Olive Oil
1 tbs. Butter
1 Large Onion, Chopped
1 Large leak, Sliced
3 Bay Leaves
2 Carrots, Peel on finely Chopped
3 Celery Stalks, finely Chopped
2 Big Ham Hocks
1 Tbsp. White Pepper
3 Tsp. Salt
1 Knob of Lard
White Crusty Bread to Serve
To start off with give your split peas a good washing under some cold water, to get the excess dust off. Then in a large pot pour in your olive oil & pop in the butter, and bring to a medium heat. Add your onions, leaks, celery & carrot and cook for around 5 minutes just to get a slight glaze on everything.
Now add the rest of your bay leaves, lard, salt, pepper & split peas and bring to a boil. Reduce the temperature and leave to JUST simmer for around 3 and a half hours. Keep checking your water levels throughout and top up where you need to.
By now the house will be smelling AMAZING! So remove the soup from the heat and allow to cool for 15 minutes. Using tongs remove the Ham Hocks and with a fork shred all the meat from the bone, then mix through the soup.
Re-heat for serving and then top with a little black pepper & a chunk of crust white bread covered in butter… Mmmm!