Ingredients: – 290g (1 1/3 cups) green split pea – 2 tablespoons Classic Olive Oil – 2 carrots, peeled, chopped – 2 sticks celery, trimmed, chopped – 1 brown onion, halved, chopped – 3 garlic cloves, crushed – 700g ham or bacon hock – 1.5 liters (6 cups) cold water – Salt & freshly ground black pepper – Bread, to serve
Method: 1. Rinse split peas under cold running water until the water runs clear. Drain.
Heat oil in a saucepan over medium heat. Add carrot, celery, 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 the pan. Remove the meat from bones. Coarsely chop the meat and set aside.
Place one-quarter of the pea mixture in the bowl of a food processor and process until smooth. Return to the pan with ham.
Repeat with the remaining pea mixture. Taste and season with salt and pepper. Stir over medium-high heat for 5 minutes or until hot.
Ladle soup into bowls and serve immediately with crusty bread.