The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Pea and ham soup

You'll need

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


  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.

At A Glance

  • Serves 8 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

Featured in

Jun 2007

You might also like...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.