European, Tasting

Split pea and smoked hock soup


This soup is the definition of simplicity. Apart from sautéing the carrots, celery and onion, you throw everything else in. And then all you do at the end is remove the ham hocks, blend the soup and throw the meat back in ‘sans’ bones.

It’s hearty, tasty and filling. It easily passes as a main course, especially when you serve it with some nice crusty bread. And it’s (relatively) healthy too. It will keep you regular, if you know what I mean.

It also passed the kid taste test (no screwed up faces and they finished it, with a bit of cajoling of course). Enjoy.

The ingredients (serves 4) – downloaded from taste.com.au

  • 290g (1 1/3 cups) green split peas
  • 2 tbs olive oil
  • 2 carrots, peeled, chopped
  • 2 sticks celery, trimmed, chopped
  • 1 brown onion, halved, chopped
  • 3 garlic cloves, crushed
  • 2 x ham hocks
  • 2L (8 cups) cold water
  • Salt & freshly ground black pepper

Method

  1. Rinse split peas under cold running water until water runs clear. Drain.
  2. Heat oil in a saucepan over medium heat. Add carrot, celery, onion and garlic, and cook, stirring, for 5 minutes or until the onion softens.
  3. Add split peas, ham hocks and water. Bring to the boil over high heat. Reduce heat to medium-low and simmer, covered, for 2 – 2 1/2 hours or until ham hocks are tender and the meat is falling away from the bones. Set aside for 5 minutes to cool slightly. Remove ham hocks from pan. Remove the meat from bones. Coarsely chop meat and set aside.
  4. Place one-quarter of the pea mixture in the bowl of a food processor and process until smooth. Repeat with remaining pea mixture. Return to pan with ham. Alternatively, hand blend the soup while it is still in the saucepan (as I did). Taste and season with salt and pepper. Stir over medium-high heat for 5 minutes or until hot.
  5. Ladle soup into bowls.
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