Pork Easy Entrees

'London peculiar' pea soup

Name: 'London peculiar' pea soup
Prep time: 1460 min
Cook time: 90 min
Total time: 1550 min
Yield: 6
Ingredients: 1 1/2 cups (300g) dried green split peas, soaked overnight, drained, rinsed; 1 onion, 1 carrot & 1 celery stalk, chopped; 2 bay leaf; 1 ham hock (see note); 1/2 cup (60g) frozen peas, blanched; Cream and crusty bread, to serve

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24h 20m

1h 30m

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This gorgeous 'London peculiar' pea and ham soup is named after the thick fog that used to hang over London.

1 1/2 cups (300g) dried green split peas, soaked overnight, drained, rinsed
1 onion, 1 carrot & 1 celery stalk, chopped
2 bay leaf
1 ham hock (see note)
1/2 cup (60g) frozen peas, blanched
Cream and crusty bread, to serve

Method

1.

Place split peas, onion, carrot, celery, bay leaf and ham hock in a pan. Add enough water to cover, bring to the boil, then simmer over low heat for 1 1/2 hours, stirring occasionally, until peas start to break down and hock is tender. Discard bay leaf. Remove hock and set aside. Allow soup and hock to cool slightly.
2.

Remove ham from hock and chop, discarding skin and bone. Blend soup, in batches, then add ham and warm over low heat. Season. Ladle soup into bowls, garnish with peas and a drizzle of cream, then serve with bread.

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