Recipe: Pea and Ham Soup

It was another cool and sunny winter's weekend here in Brisbane and that beckoned us early risers to get out and do something. We did just that. I took Jared out for a hearty hot breakfast on the waterfront at Manly before dropping him off at the Aero Club for a couple of hours - his 'boy time' and I went on my merry way.

While at the supermarket, I spotted some lovely smoked ham hock which is perfect for soup!

Pea and Ham Soup serves 6 - 8

Ingredients

2 kg smoked ham hock

1 white onion, finely chopped

2 carrots, chopped

400g cauliflower, broken into small florets

250g dried split green peas

250g frozen green peas

Water, enough to cover all the ingredients

Salt and Pepper

1. 
   
   In a deep soup pot, add all the ingredients + water including salt and pepper to taste. Cook on high for 20 minutes and simmer on low for 1 hour
2. 
   
   Remove the ham hock from the pot onto a another dish. Fork the meat (which will be falling apart), remove the skin and return the meat into the soup pot. Cook on low for another 20 minutes or until all the ingredients have softened. Add salt and pepper to taste
3. 
   
   Serve immediately on its own or with crusty bread on the side

Tip

This is a great soup / meal that can be frozen in smaller batches for later consumption and is suitable for re-heating in the microwave