Rustic Pea & Ham Soup
It may not be the prettiest soup out there but by golly it might just be the tastiest. This hearty soup with some warm bread to mop it up is the perfect meal for those cold winter nights.
What You Need
- 1 Three Aussie Farmers Wood Smoked Bacon Hock
- 2 Tbsp. oil
- 1 brown onion, diced
- 4 garlic cloves, crushed
- 2 carrots, diced
- 2 celery sticks, diced
- Salt and pepper, to taste
- 300g green split peas, washed and rinsed
- 1.5L water
- 1 crusty bread loaf, sliced and warmed
How To Make It
- Heat oil in a large In a large saucepan over med. heat, then add onion, garlic, carrot, celery, salt and pepper and cook until everything begins to soften.
- Add bacon hock, split peas, and water to the saucepan., then increase the heat to high to bring to the boil.
- Once boiling, reduce heat to low and simmer covered for 2-2½ hrs. The meat should be tender and fall away from the bone.
- Remove the hock from the saucepan and pull the meat off the bone. Roughly shred the meat and set aside.
- Using a stick blender or food processor blend the soup until smooth. Return meat to the soup, and season to taste.
- Serve with warm bread and enjoy!
Our Bacon Hocks are great for adding a delicious wood smoked flavour to soups, stews and casseroles. Simple, hearty and perfect for those cold winter months.
