Pea and Ham Soup

Pea and Ham Soup

Ingredients:

290g (1 1/3 cups) yellow split peas

• 2 tbs olive oil
• 2 carrots, peeled, chopped
• 2 sticks celery, trimmed, chopped
• 1 brown onion, halved, chopped
• 3 garlic cloves, crushed
• 700g gf ham or bacon hocks
• 2L (8 cups) cold water
• Freshly ground black pepper

1. Rinse split peas under cold running water until water runs clear. Drain.
2. Heat oil in a large saucepan or soup pot over medium heat. Add carrot, celery, onion and garlic, and cook, stirring, for 5 minutes or until the onion softens.
3. 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. Remove ham hocks from pan. Remove the meat from bones. Coarsely chop meat and set aside, discard bones and gristle.
4. Use a stick mixer to blend the soup until smooth.  When happy with the consistency, add back the ham pieces and stir through over heat until boiling.  Serve.
   
   Carrot and celery can be replaced with any other vegetables, or other vegetables can be added. Cauliflower and broccoli works well.
   
   Adapted from taste.com.au