514 38.4 83.5 5.3 1.2 14 1.7
kcal protein(g) carbs (g) fat(g) sat fat(g) fibre(g) salt(g)
1 x 500g packet green split peas
1 tbsp. water
2 brown onions, coarsely chopped
3 carrots, peeled, coarsely chopped
3 celery sticks, ends trimmed, coarsely chopped
1 large (about 750g) ham hock
2.75L (11 cups) water
Wholegrain bread, toasted, to serve
3 sprigs fresh thyme
2 dried bay leaves
4 black peppercorns
1: (Night before) Place the split peas in a large bowl and cover with cold water. Set aside for 6 hours or overnight to soak. Drain.
2: To make the bouquet garni, place the thyme, bay leaves, and peppercorns in a small piece of muslin cloth. Wrap up and tie with unwaxed kitchen string to secure.
3: Heat a large saucepan over medium heat. Add the water, onion, carrot, and celery and cook, uncovered, stirring often, for 10 mins or until the onion is soft. Add the bouquet garni, ham hock, and water. Cover and bring to the boil. Reduce the heat to medium and simmer, uncovered, stirring occasionally, for 1 3/4 hours to 2 hours, or until the ham begins to fall off the bone and the soup thickens. Remove the pan from the heat.
4: Use tongs to remove the ham from the pan. Set aside to cool long enough to handle. Use your hands to pull the ham off the bone. Discard the bone. Shred the ham. Return the ham to the soup.
5: Stir the soup over low heat for 4-5 mins or until heated through, then serve.
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