Soup is the way to go this winter, and this delicious pea and ham soup is definitely a tasty option.
Ingredients
1 large onion, chopped
1 medium carrot, chopped
25 kg ham hock
2 L chicken stock
500 g green split peas
Steps
In a large, oiled stockpot, saute onion and carrot on medium for 3-4 minutes until softened.
Add the ham hock, stock and split peas. Increase heat to high and bring to boil.
Reduce heat to medium and simmer, covered, for 2 1/2 hours (see tip). Remove the ham hock and set aside to cool. Using a stick blender, process the soup until smooth.
Remove the skin, bone and fat from the hock. Shred the meat from the hock and return to the soup. Season to taste. Serve soup with crusty bread and mint leaves, if liked.
Tips
Try adding half stock half water.
Use a pressure to reduce cooking time by two-thirds.
If you have celery, add some chopped with the onion and carrot
