Pea and ham soup

Name: Colin Fassnidge's pea and ham soup recipe
Yield: 4
Ingredients: 1.5kg ham hock; 1 onion, roughly chopped; 1 carrot, roughly chopped; 2 celery stalks, finely chopped; 3 garlic cloves, smashed; 2 bay leaves; 500g split peas; 400g pea; 40.00 ml extra virgin olive oil

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Dec 01, 2022

Make use of every little bit of Christmas ham with this tasty minimal waste recipe.

1.5kg ham hock
1 onion, roughly chopped
1 carrot, roughly chopped
2 celery stalks, finely chopped
3 garlic cloves, smashed
2 bay leaves
2 1/2 cups (500g) yellow split peas
3 1/3 cups (400g) frozen peas
2 tbs extra virgin olive oil

Method

1.

Place the ham hock, onion, carrot, celery, garlic and bay leaves in a large saucepan. Pour over enough cold water (about 4L) to cover the ingredients.
2.

Place saucepan over high heat and bring to a simmer. Reduce heat to low and cook, uncovered, occasionally skimming off any fat that rises to the surface, for 3-4 hours (top up the water occasionally, if required) until the meat falls off the bone. Transfer the ham hock to a board, reserving stock. When cool enough to handle, shred the meat and set aside. Discard the bone and skin.
3.

Meanwhile, add split peas to the stock (you’ll need about 8 cups or 2L of stock) and bring to a simmer over medium heat. Simmer, uncovered, for 45 minutes or until peas are tender. Add frozen peas and simmer for a further 2-3 minutes.
4.

Using a stick blender, or working in batches and using a blender, blend soup until smooth. Divide among bowls. Top with reserved shredded ham, drizzle with oil and season with freshly ground black pepper, to serve.