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Ingredients
- 2 tbsp olive oil
- 2 onions, diced
- 3 cloves garlic, peeled
- 4 sticks celery, sliced
- 2 x 750g ham hocks, skin on
- 2 cups yellow split peas
- 3 litres water
- 1 bay leaf
- Sprig fresh thyme
- Sea salt and ground pepper
Method
Heat oil in large, heavy-based pot, add onions, garlic and celery and cook over low heat for 10 minutes. Add ham hocks, split peas, water and herbs. Bring to the boil, reduce heat then simmer for 1½ hours. Remove hocks, discard skin and bone, then shred meat and set aside. At this point, use a stick blender to roughly puree the soup, if you prefer it smooth. Return ham meat to the pot and season well with salt and pepper. Ladle into deep soup bowls and serve with warm, crusty bread.
Makes about 3 litres
