When it comes to comfort cooking, it doesn’t get much better than this. While it’s not exactly winter weather yet, there’s something about this old classic that makes it a firm favourite any time of year. While you can still use the traditional ham hock if you like, this version offers a bit of a cheat’s step with crispy fried bacon instead. Top it off with a few slices of French stick sprinkled with cheese and popped under the grill for a few minutes until they’re bubbly and golden.
Ingredients
Method
1. Peel onion, garlic cloves, carrots and potatoes. Finely dice onion and garlic, dice carrot and potatoes. Pre-wash split peas.
2. Heat a large pot over a medium heat and add a tablespoon of olive oil. Add onions and fry, stirring regularly, until translucent. Add garlic and carrot, stir-fry for a minute. Add bacon and fry until crisp. Add split peas and potatoes and cover with vegetable stock. Bring to a boil, then cook on low for about 25-30 minutes, until the vegetables soften.
3. Taste the soup and season with salt and pepper as needed. Remove from stove. With a stick blender, blend the soup roughly, just a couple of pulses, so there are still chunks of vegetables. If the soup is too thick, add water as needed to reduce it.
4. Serve with a teaspoon of sour cream on top of each each bowl and a few slices of toasted French stick bread.