Pea & Ham Soup

500gm split yellow or green peas
1 tblspn olive oil
2 onions, chopped
1 garlic clove, crushed
2 large carrots, diced
1 ham hock
2.75 ltr water
Salt and pepper

Place split peas into a large bowl and cover with cold water by at least 5cm. Set aside to soak overnight and then drain. Heat the oil in a large pot and gently fry the onion, garlic and carrot until the onion is tender. Add split peas, ham hock and water and bring to the boil before reducing the heat to a simmer and covering. Cook for at least 1 ½ hours making sure to stir regularly so it doesn’t stick to the bottom. Uncover and cook for a further half an hour until the soup is thickened and the ham falls from the bone. Remove from heat and using tongs, carefully remove the hock and place aside. Once cool enough to handle, shred the ham meat and discard and bones, fat and skin. Add the ham back into the soup and heat through. Serve with lots of buttered, crusty bread.

Serves: 6-8

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