Ham and pea soup.

Ham and pea soup.

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!

Ingredients

  • 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

Directions

  • 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

Enjoy!

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Preserved Eatery and Cook School, Market stall, Preserved Eat

2i Waipapa Avenue
Diamond Harbour
Christchurch

03 3294 465