Winter Warmers: Pea and Ham Soup Recipe

My mother in law makes great soup, and this is one of my favorites. Perhaps once again it is the meat factor, I love the fact that this recipe uses a smoked ham hock which is nice and fatty (just the way I like it!) and the ingredients are so common which makes this soup so easy and simple to make.
This recipe is actually printed on the back of the McKenzie’s Green Split Peas 500g packet, so it only makes sense that I post this recipe on my blog so I never lose it! Although, come to think of it I need those green split peas to make this soup anyway, which means I will need to buy the packet, which means the recipe will always be there….. but we never know! The packaging might change someday so here I am making sure this recipe never goes missing!
500g McKenzie’s Green Split Peas
3 carrots, diced
3 celery sticks, diced
1 large onion, diced
2 garlic cloves, finely sliced (I love garlic so I use at least 5 cloves)
1 smoked ham hock (trimmed of fat)
1 reduced salt chicken stock cube
12 cups water
1 bay leaf
McKenzie’s Pepper Grinder to taste
Wash green split peas and pick over to remove any discoloured grain. Combine all ingredients in a large pot. Cover and simmer for approximately 1-1.5 hours or until thickened, stirring occasionally.
Remove hock and prepare by removing skin, dice ham and set aside. Discard bay leaf.
Puree soup in a food processor or blender.
Add ham back into pureed soup and stir through.
Season to taste with pepper. Garnish with parsley or coriander if desired.

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