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Serves: 8 – 10Prep Time: 10 minutes (+24 hours for soaking)Cooking Time: 2.5 – 3 Hours
Ingredients
- 3 Litres of Water.
- 500g Yellow Split Peas.
- 3 Sticks of Celery.
- 2 Large Brown Onions.
- 3 Large Carrots.
- 1 Tablespoon Olive Oil.
- 1 Tablespoon of Crack Black Pepper.
- 500g Smoked ham Hock (Bacon Bones).
- Extra shredded Ham on the bone with all skin removed (e.g. left over of a leg of ham).
Method
- Place the split peas into a large bowl and rinse thoroughly, then soak in water in the fridge over night (ensure that the water is atleast 10cms above the peas).
- Peel, top, tail and roughly chop the Carrots and onions.
- Remove the tops (all the leaves) and the bottom (all the white parts) off of the celery sticks, then roughly chop them.
- Add oil, onions, carrots and celery in a large stock pot (minimum 10 litres) and fry off until they start to soften.
- Strain and rince the split peas.
- Add water, smoked bones, pepper, split peas and extra ham bone (optional) to the pot and simmer covered on low heat for 2.5 – 3 hours.
- Remove all bones and pull off all meat left on them.
- Leave half of the meat out of the soup and shread it by hand.
- Blend soup with bar mixer (or in small batches in a blender).
- After soup has been blended, stir in the shreaded ham.
- Serve with hot crusty bread rolls smothered in butter.