Split pea and ham soup with ham and cheddar jaffles


Pea and ham soup is a classic winter warmer. Here we've nabbed a little of the ham hock to use in the cheesy jaffles we've served on the side.

You'll need

40 gm butter, coarsely chopped 2 onions, finely chopped 1 fennel bulb, finely chopped 4 garlic cloves, finely chopped 1 ham hock (about 1.2kg) 500 gm (2¼ cups) dried green split peas 360 gm (3 cups) frozen baby green peas 1 cup (firmly packed) baby spinach ½ cup (firmly packed) mint, plus extra to serve ½ cup (firmly packed) flat-leaf parsley Finely grated rind and juice of ½ lemon, or to taste   Ham and cheddar jaffles Softened butter, for spreading 8 slices soft white bread Dijon mustard, to taste 60 gm (½ cup) coarsely grated vintage Cheddar

Method

  • 01
  • Heat butter in a large saucepan over low-medium heat. Add onion, fennel and garlic and sauté until tender (6-8 minutes). Add ham hock, cover with cold water (about 4 litres), bring to a simmer, then reduce heat to low, half-cover with a lid and cook until ham is falling from the bone (1-1½ hours). Remove hock, cool, then discard skin and bone. Shred meat and reserve.
  • 02
  • Meanwhile, add split peas to the stock and simmer until very tender (45 minutes to 1 hour). Add baby peas and simmer until bright green (1-2 minutes). Stir in spinach, parsley and mint to just wilt, then purée with a hand-held blender (or in batches in a blender) until smooth. Stir in lemon rind and juice, season to taste and keep warm.
  • 03
  • For the jaffles, heat a jaffle maker. Butter bread slices, then place half the slices butter-side down on a work surface. Spread with mustard to taste, top with ham hock (you won’t need all the meat; add remainder to soup), then cheese. Season to taste and sandwich with remaining bread butter-side up. Toast in jaffle maker until golden brown (3-4 minutes). Scatter soup with extra mint and serve hot with jaffles.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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Featured in

July 2017

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