Pea and Ham Soup

Ingredients

1 ham hock (or 1kg bacon bones)
1 packet split geen peas
4 cups water
salt and pepper to taste
1 chopped onion
2 carrots, diced

 



Image to come

Method

  1. Cut across the ham hock to the bone, cutting each time in a full circle. This helps the flesh to come off later. Remove as much rind as you can.
  2. Add the hock to the water, and simmer for 2 hours, or until the bones can be removed. Remove the bones and any remaining rind, and chill overnight.
  3. Carefully remove and discard all the fat that has risen during chilling.
  4. Reheat the stock to a gentle simmer.
  5. Add the peas and simmer for 1 ½ hours, or the peas start to disintegrate. Stir frequently. If the soup becomes too thick, add extra water.
  6. Add the vegetables and simmer for a further 15 minutes. Serve.

Serves 4 to 6
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