FEATURE RECIPE
Pea and ham soup

Pea and ham soup

Serves 8



50 gm   butter
2   onions, thinly sliced
1 (about 1.2kg)   ham hock, cut into 3 pieces (ask your butcher to do this)
500 gm   split green peas (see note)
To serve:   extra-virgin olive oil
To serve:   crusty wholegrain bread


1 Heat butter in a large saucepan over low heat, add onion and sauté for 12 minutes or until caramelised. Add ham hock and 3 litres cold water. Bring to the boil and simmer for 1½ hours. Remove ham hock and set aside.
2 Add split green peas to soup and simmer for 2 hours or until peas have dissolved and soup thickened. Season to taste with sea salt and fresh ground black pepper.
3 Remove meat from hock, coarsely chop and add to soup. Ladle soup into bowls, drizzle with olive oil and serve with bread.

Note Split green peas are available from health food stores and select supermarkets.

RECIPE Rodney Dunn PHOTOGRAPHY William Meppem STYLING Rodney Dunn and Elodie Rambaud

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