A beautiful and simple dish that is heart and soul warming. Its think and accompanied with fresh crusty bread makes a meal of its own. Perfect for the slow cooker it can be thrown in in the morning ready to great you after a long day. I like to add the stock trilogy (carrots, onions and celery) it gives it a more rounded flavour and also means the kids eat their veg!
- 1 bacon hock
- 1 1/2 cups of dried split peas (rinsed under cold water)
- 1 onion
- 2 carrots
- 2 sticks of celery
- 2 cloves of garlic
- 2 slices of bacon
- Dice the carrots, onion, celery, garlic. Put in a pan with a little oil and gently sweat.
- Once the onion is softened place the bacon hock on top
- Sprinkle the split peas around the hock
- Cover with water. (if cooking in a slow cooker pop it on and off you go)
- (Hob method) bring to a simmer and cover
- simmer gently for 2 - 2 1/2 hours until the meat is tender and falling off the bone.
- Gently lift out the bone. Place it on a board and take off all the meat.
- roughly chop the meat from the hock and then stir back into the soup.
- Season with freshly ground black pepper, taste and adjust as needed. Always taste before you salt as often there is enough salt in the hock.
- Cut the bacon slices into lardons (little slices that fry easy) and fry until just crisp.
- Pour into bowls, sprinkle over a few lardons to serve
- A teaspoon of sour cream on top is also pretty good