Pea and ham soup
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Serves
8
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50 gm
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butter
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2
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onions, thinly sliced
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1 (about 1.2kg)
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ham hock, cut into 3 pieces (ask your butcher to do this)
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500 gm
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split green peas (see note)
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To serve:
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extra-virgin olive oil
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To serve:
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crusty wholegrain bread
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1
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Heat butter in a large saucepan over low heat, add onion and sauté for 12 minutes or until caramelised. Add ham hock and 3 litres cold water. Bring to the boil and simmer for 1½ hours. Remove ham hock and set aside.
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2
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Add split green peas to soup and simmer for 2 hours or until peas have dissolved and soup thickened. Season to taste with sea salt and fresh ground black pepper.
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3
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Remove meat from hock, coarsely chop and add to soup. Ladle soup into bowls, drizzle with olive oil and serve with bread.
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Note Split green peas are available from health food stores and select supermarkets.
RECIPE Rodney Dunn
PHOTOGRAPHY William Meppem
STYLING Rodney Dunn and Elodie Rambaud