Pea and Ham Soup
This is a real rib sticker of a soup. It is dense, hearty and filling. Look out for bacon or ham hocks at the supermarket or butchers and keep in the freezer. Dont use a pork hock which is an altogether different cut. At a pinch you could use bacon bones.
Ingredients
1 bacon or pork hock
1 packet of split peas
3 liters of water
2-3 medium carrots, medium diced
3 medium onions, diced
pepper to taste
Method
Cover the hock and the peas with the water and simmer until the peas have dissolved and the meat is starting to fall off the hock. Remove from the heat.
Remove the hocks and allow to cool enough to handle. Remove the skin and and excess fat and discard. Dice the meat up and return to the stockpot with the peas.
Add the onions and carrots and simmer until they are softened. Add the pepper to taste.
This soup tastes much better when allowed to cool until it become stodgy and then reheated for service.
Tags: soup
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