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
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Rinse split peas under cold running water until water runs clear. Drain.
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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.
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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.
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You may wish to blend or use a food processor and process until smooth.
Serves 4