Pea and ham soup is one of those classic recipes that is perfect for a cool winter’s evening on the couch. This version is cooked in the slow cooker for six hours, allowing the meat to become super tender and the flavours to develop over time. It makes a nice big batch which you can keep in the freezer for up to three months, too. Ladle generously into a bowl and serve with warm crusty bread slathered in butter. Yum!
1 tablespoon olive oil
1 small brown onion, finely chopped
2 garlic cloves, crushed
2 sticks celery, diced
300g sebago potatoes, peeled, diced
650g ham hock
1 cup green split peas, washed, rinsed
3 cups salt reduced chicken stock
1 dried bay leaf
Chopped fresh flat-leaf parsley and crusty bread, to serve
1. Heat oil in a large frying pan over medium-high heat. Cook onion, stirring, for 3 minutes or until softened. Add garlic, celery and potatoes. Cook, stirring, for 3 minutes. Transfer to bowl of slow cooker.
2. Add ham hock, peas, stock, bay leaf and 1 litre cold water. Season with pepper. Cover with lid. Cook on low for 6 hours.
3. Remove hock from soup. Remove and discard rind and bone. Shred ham. Return ham to soup. Cook on low for 1 hour or until ham and peas are tender. Serve with parsley and crusty bread.
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