Ingredients
- 400 g (14 oz/2 cups) dried green split peas
- 2 tablespoons olive oil
- 2 onions, finely chopped
- 3 carrots, finely chopped
- 3 celery stalks, finely chopped
- 3 thyme sprigs
- 2.5 litres (87 fl oz/10 cups) chicken stock
- 2 smoked ham hocks, about 1.5 kg (3 lb 5 oz) in total
- 2 bay leaves
- 60 ml (2 fl oz/1/4 cup) cream
- crusty bread, to Serve
Method
1. Soak the split peas in cold water overnight, then drain well and set aside.
2. Heat the olive oil in a large heavy-based saucepan over medium heat. Add the onion, carrot, celery and thyme sprigs and sauté for 10 minutes, or until the vegetables are tender.
3. Add the stock, ham hocks, bay leaves and split peas. Bring to the boil, then reduce the heat to medium–low and simmer for 1 1/2 hours, or until the peas are very tender and the liquid has thickened.
4. Remove the ham hocks and set aside to cool slightly. Discard the thyme sprigs and bay leaves.
5. For the next day, reserve 1 ham hock for the ham and gruyère French toast. (The ham hock can be refrigerated in an airtight container for up to 3 days; without the ham, the soup can be frozen for up to 6 weeks.)
6. Remove the meat from the remaining hock, discarding the bones, fat and skin, and chop into small pieces.
7. Add the meat to the soup and allow to warm through over medium heat. Season to taste with sea salt and freshly ground black pepper, then ladle into warm serving bowls. Drizzle with the cream and serve with crusty bread.
