Life with kids on Sydney's Northern Beaches
We use a beautifully fresh ham hock to make a warming & wonderful Pea & Ham soup. Pop into Curlys Meats for your Ham Hock and we will cut the bone for you as this will give your soup even more flavour.
Here's the recipe...
2.5 L (10 cups) Vegetable Stock 420g (2 cups) green split peas, rinsed, drained 2 large brown onions, chopped 2 carrots, chopped 1/4 cup coarsely chopped fresh continental parsley stems 2 large garlic cloves, chopped 2 bay leaves Curlys Ham Hock 1/4 cup chopped fresh continental parsley leaves 4 sprigs fresh thyme, leaves picked Salt & freshly ground black pepper STEP 1
Place the stock, ham hock, split peas, onions, carrots, parsley stems, garlic and bay leaves in a large saucepan. Bring to the boil over high heat. Reduce heat to low and cook, almost covered, stirring occasionally, for 1 1/2 hours or until the peas are mushy. Set aside for 15 minutes to cool slightly.
Remove the ham hock & bay leaves. Transfer batches of soup to a blender and blend, holding blender lid on firmly with a tea towel, until smooth. Pour into a clean saucepan.
Break up the ham into chunks & return to soup and bring to a simmer over medium heat. Cook, stirring often, for 15 minutes. Stir in the parsley leaves and thyme. Taste and season with salt (if needed) and pepper.
Serve immediately & enjoy!
Curlys Meats, Shop 7, 142 Pitt Road, Curl Curl