This brings back childhood memories of coming home from school in winter and having a bowl of soup with a pile of hot buttered toast.
Serves: 8
INGREDIENTS
2 smoked ham hocks, about 700 grams each
2 cups split green peas, rinsed
½ cup dehydrated green peas, optional
2 bay leaves
4 cloves garlic, peeled
1 medium onion, finely chopped
1 large carrot, finely chopped
1 medium parsnip, finely chopped
1 medium leek, trimmed and chopped
2 stalks celery, thinly sliced
1 medium agria potato, peeled and chopped
METHOD
Put the ham hocks, split peas, dehydrated peas, bay leaves and garlic in a large pot with 12 cups of water. Bring to a boil, reduce to a very gentle simmer and cook, uncovered for 1½ hours, stirring occasionally. Skim off any scum that appears on the surface.
Add all the remaining vegetables and simmer for 1 hour. Remove the ham hocks and when cool enough to handle, pull the meat off the bone and set aside for the toasties (find recipe here).
If you would like a thinner soup, stir in a little boiling water.
COOK’S NOTE:Packets of dehydrated peas can be found alongside the split green peas in supermarkets.
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As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.