Wendy's Kitchen Table

For something really special, make this slow-cooked Ham Hock and Split Pea Soup. You won’t regret it!

 

INGREDIENTS
1 tablespoon olive oil
1small brown onion, finely chopped
2 cloves garlic
2 celery sticks, sliced
2 carrots, diced
2 sprigs thyme
2 cups green spilt peas, rinsed and drained
8 cups salt-reduced chicken stock
1 smoked ham hock (approx. 600g)
¼ cup fresh mint leaves, torn

 

METHOD
Heat oil in a large saucepan, add onion, garlic, thyme, celery and carrot, cook until onion soften slightly. Season with salt and pepper.
Stir in the peas and the stock. Add the ham hock. Bring to the boil, reduce heat to a simmer for 60 minutes or until the peas are tender. Remove ham hock to a plate and leave until cool enough to handle. Pull the skin and meat off the bone and shred into bite-size pieces. Discard the bone and skin. Return meat to soup along with mint leaves and stir until heated through.

Don’t forget the crusty bread with butter!