Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 290g (1 1/3 cups) green split peas

  3. 2 tbs olive oil

  4. 2 carrots, peeled, chopped

  5. 2 sticks celery, trimmed, chopped

  6. 1 brown onion, halved, chopped

  7. 3 garlic cloves, crushed

  8. 700g ham or bacon hocks

  9. 2L (8 cups) cold water

  10. Salt & freshly ground black pepper

  11. 4 herb & garlic crusty bread rolls (Bake at Home brand), to serve

Instructions Jump to Ingredients ↑

  1. Rinse split peas under cold running water until water runs clear. Drain.

  2. Heat oil in a saucepan over medium heat. Add carrot, celery, onion and garlic, and cook, stirring, for 5 minutes or until the onion softens.

  3. Add split peas, ham hocks and water. Bring to the boil over high heat. Reduce heat to medium-low and simmer, covered, for 2 - 2 1/2 hours or until ham hocks are tender and the meat is falling away from the bones. Set aside for 5 minutes to cool slightly. Remove ham hocks from pan. Remove the meat from bones. Coarsely chop meat and set aside.

  4. Preheat oven to 220°C. Place one-quarter of the pea mixture in the bowl of a food processor and process until smooth. Return to pan with ham. Repeat with remaining pea mixture. Taste and season with salt and pepper. Stir over medium-high heat for 5 minutes or until hot.

  5. Meanwhile, place the bread rolls on a baking tray. Bake in preheated oven for 5 minutes or until golden brown and heated through.

  6. Ladle soup into bowls and serve immediately with crusty bread rolls.


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