Split Pea with Ham Soup
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- 2 1/2 cups green split peas
- 4 bacon slices
- 1 onion, roughly chopped
- 2 carrots, sliced
- 1 celery stalk, sliced
- 2 1/2 quarts cold water
- 1 sprig of thyme
- 2 bay leaves
- 1 large potato, roughly diced
- 1 ham hock freshly ground pepper
- Put the split peas into a bowl, cover with cold water and leave to soak for 3 hours to overnight.
- Cut the bacon into small pieces. In a large saucepan, dry-fry the bacon for 4 to 5 minutes or until crisp. Remove from the pan with a slotted spoon.
- Add the onion, carrots, celery to the fat in the pan and cook for 3 to 4 minutes until the onion is soft but not brown. Return the bacon to the pan with the water.
- Drain the split peas and add to the pan with the thyme, bay leaves, potato, and ham hock and bring to a boil. Lower the heat, cover and simmer for 1 hour.
- Remove the thyme sprig, bay leaves, and hock. Process the soup in a blender or food processor until smooth.
- Return to the rinsed pan. Cut the meat from the ham hock, add to the soup and heat through gently. Season with plenty of freshly ground pepper. Ladle into warm soup bowls and serve.
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