With the salty and subtly smokey flavour of the ham, this hearty soup is the ideal meal for winter.
When selecting your ham hock from Andrews Meats, make sure you select one with plenty of meat, because more meat means more flavour imparted into the soup, and more shredded ham.
290 grams of green split peas
2 sticks celery, chopped
1 brown onion, chopped
3 garlic cloves, crushed
700 grams ham hocks
1.5 litres (6 cups) water
2 tablespoons olive oil
Salt and pepper, to taste
Crusty Bread, to serve
Sour cream, to serve
Rinse split peas under water and drain
Heat oil in deep pot over medium heat and add celery, onion and garlic. Cook, stirring occasionally for 5 minutes or until the onion becomes soft.
Add split peas, Ham hocks and water. Once boiled, reduce head to medium-low and simmer, covered for 2-2.5 hours, or until ham is tender and easy to pull from the bone.
Remove ham hock and let cool. Shred meat and discard bones.
Next is blending the pea mixture. You can do this either using a stick blender directly blending in the pot, or by placing a quarter of the the pea mixture into a food processor or blender and processing until smooth. Then repeating this with the remaining soup mixture.
Return soup to pot and heat over medium heat until hot. Season with salt and pepper.
Ladle soup into bowls and serve with shredded ham. You can also serve with sour cream and crusty bread if you like.