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Pea and ham soup
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Prep Time:
15 minutes
15 minutes
Cook Time:
375 minutes
375 minutes
Total Time:
390 minutes
390 minutes
Creamy pea and ham soup: A comforting classic.
Ingredients:
- 1 medium (about 600g) ham hock
- 300g split peas
- 1 leek, pale section only, thinly sliced
- 1 carrot, peeled, finely chopped
- 2 celery sticks, finely chopped
- 1020.00 gm (1 litre) chicken style liquid stock
- 120g pea
- 125ml thickened cream
- Flat-leaf parsley leaves, to serve
Instructions:
- Add the ham hock, split peas, leek, carrot, celery, and garlic to a slow cooker. Pour in the stock and 2 cups (500ml) of cold water. Cook on high for 6 hours (or low for 8 hours) until the peas are tender. Transfer the ham hock to a large heatproof bowl using tongs.
- Stir in the frozen peas to the slow cooker and simmer for 15 minutes until they are warm and tender.
- Remove meat from the ham bone and discard the bone and rind. Coarsely chop the ham.
- Blend half of the pea mixture in a blender until smooth. Add back to the slow cooker with half of the ham and half of the cream. Stir well to combine.
- Divide the soup into serving bowls. Drizzle with the rest of the cream, top with the remaining ham, sprinkle with parsley leaves, and serve right away.