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Split pea and ham soup with ham and cheddar jaffles

Split pea and ham soup with ham and cheddar jaffles recipe - Heat butter in a large saucepan over low-medium heat. Add onion, fennel and garlic and sauté until tender (6-8 minutes).

By Emma Knowles
  • Serves 4
  • 20 mins preparation
  • 2 hrs 45 mins cooking
Split pea and ham soup with ham and cheddar jaffles
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.

Ingredients

  • 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 dried green split peas (2¼ cups)
  • 360 gm frozen baby green peas (3 cups)
  • 1 cup baby spinach (firmly packed)
  • ½ cup mint, plus extra to serve (firmly packed)
  • ½ cup flat-leaf parsley (firmly packed)
  • 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 coarsely grated vintage Cheddar (½ cup)

Method

Main
  • 1
    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.
  • 2
    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.
  • 3
    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.

Notes

Drink Suggestion: Robust brown porter Drink suggestion by Max Allen