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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Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!