Split Pea Soup
- serves 6
2 Tbsp butter (30 ml)
1 medium yellow onion, diced
1 large carrot, diced
1 stalk celery, diced
1 leek, white part only, washed and diced
2 clove garlic, minced
1 1 ½ lb(s) ham hock (preferably smoked) (681 g)
2 bay leaves
1 sprig fresh thyme
Pinch dried chile flakes (optional)
1 ½ cup green split peas (375 ml)
10 cup chicken stock (2.5 litres)
Small handful fresh coriander, chopped
Small handful flat leaf parsley, chopped
Coarse salt and freshly cracked black pepper
Additional stock or water, if needed to thin the soup
1. Heat the butter in a Dutch oven or large soup pot on medium heat. Add the onion, carrot, celery, leek, and garlic and cook until soft, about 5 to 7 minutes. Add the ham hock, bay leaves, thyme, chile flakes and split peas and cook 2 minutes longer. Increase heat to high. Add the stock and bring to a boil. Reduce heat to low. Simmer soup for 2 hours or until split peas are soft, partially covered, stirring occasionally.
2. Remove the ham hock and take meat off bone and reserve. Serve with the soup or in the soup whichever you prefer. Discard the bay leaves and thyme stalks.
3. With a hand held blender smooth purée some of the soup. If the soup is too thick add some more water or stock to loosen. Bring back to a boil and add the chopped coriander and parsley. Season to taste with salt and pepper. Serve hot.