PEA & HAM SOUP

INGREDIENTS

100gm of uncooked split peas

1 tlsb of Rice Bran oil 

2 cloves of garlic, crushed

1/2 an onion, chopped

1/2 a leek, sliced

2 potatoes or 1/2 a sweet potato (I used half of each)

1 carrot, chopped

1 ham hock 

Water

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

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

  • 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.

  • You may wish to blend or use a food processor and process until smooth. 

 

Serves 4