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.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.