It’s the perfect weather to try this delicious slow cooked pea and ham soup! Tasty chunks of smoky bacon hock in a creamy soup soaked up with some crusty sourdough – yum!
7 hours
Serves 4
Medium
what you need
650g Three Aussie Farmers Bacon Hock
1 Tbsp. olive oil
1 brown onion, roughly chopped
6 garlic cloves, roasted
2 sticks celery, roughly chopped
2 carrots, peeled & roughly chopped
1 cup split green peas, rinsed
3 cups chicken stock
1 dried bay leaf
salt & pepper to season
Crusty bread, to serve
how to make it
Heat olive oil in a large fry-pan over med heat, then sauté onions until soft. Add celery and carrots. Transfer to slow cooker.
Add the bacon hock, bay leaf, salt, pepper, chicken stock, 1L of water and split green peas to slow cooked. Cover with lid and cook on low for 6 hours.
Pre-heat oven to 180°C. Wrap garlic in foil and place in oven for 40 mins.
Squeeze garlic from skins and stir through soup.
Remove hock from soup and discard the rind.
Using a stick blender, blend the soup until smooth or until desired texture.
Shred ham and return to soup.
Cook on low for 1 hour or until tender.
Serve with crusty bread.
Three Aussie Farmers Semi Boneless Shoulder Ham
100% Australian Pork Shoulder cooked and naturally smoked on the bone. Slice it up and enjoy it in a sambo, fry some up for brekkie or go all out and roast it with a beautiful glaze for the ultimate show stopping dinner table centerpiece.
