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.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!