Ham and split pea soup
10/6/2007
1 ham bone (from a cooked ham) or 2 ham hocks 2 cups (500g) green split peas 2 litres cold water 1 onion, chopped 2 cloves garlic, chopped 2 sticks celery, chopped 1 bay leaf Salt and freshly ground black
Ingredients
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| 1 | Ham bone |
| 2 cups | Green split peas |
| 2 Ltr | Water |
| 1 | Onion |
| 2 | Garlic cloves |
| 2 | Celery stalks |
| 1 | Bay leaf |
| 1 to taste | Salt & freshly ground pepper |
| 3 tbsp | Fresh parsley |
Directions
1. Cover split peas in cold water and soak overnight. Next day, drain well and place in a large saucepan with remaining ingredients, except salt and pepper.
2. Use a ham bone (from a cooked ham) or 2 ham hocks. Bring mixture to the boil, then turn down the heat and simmer for 1 hour. Remove any ham from bones and reserve. Puree soup and season with a little salt and freshly ground black pepper, to taste.
3. Serve soup garnished with reserved ham and some chopped parsley.
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