Pea and Ham Soup

Ingredients

• 500 g dried split peas, rinsed
• 500 g smoked ham hock
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 potatoes, peeled and cubed
• 2 litres water or chicken stock
• 2 bay leaves
• 1 tsp dried thyme
• black pepper to taste

Method

1. Place the split peas, ham hock, onion, carrots, celery, stock, bay leaves and thyme in a large pot.
2. Bring to the boil, then reduce the heat and simmer gently for about 1 hour.
3. Add the potatoes and continue cooking until the peas and vegetables are completely tender.
4. Remove the ham hock and bay leaves from the soup.
5. Remove the meat from the bone, discard the skin and bone, and shred the ham.
6. Blend part of the soup if a smoother consistency is preferred.
7. Return the shredded ham to the pot and simmer for another 10 minutes.
8. Season with black pepper and salt only if required, as the ham may already be salty.
9. Serve hot with fresh bread.