Split Pea and ham soup

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RECIPE: Split pea and ham soup - gluten free and dairy free. 

INGREDIENTS:

1 large onion diced

3 celery stalks diced

1 carrot diced

1 ham hock approx 700g-800g size

3 bay leaves

500g split peas - soaked for 30 minutes and rinsed.

1/2 lemon - juiced and keep the squeezed lemon for the pot.

salt and pepper to taste

METHOD:

1. In a large saucepan bring to medium heat with vegetable ghee or olive oil. Add onion, carrot, celery and bay for 2 minutes or until onion is translucent. Add the split peas and ham hock, lemon juice and the half lemon into the pot. Stir then add 4 litres of water. It will soak up over the 2 or so hours of cooking.

2. Bring to the boil with lid on. Turn heat down to a simmer and cook for 2 - 2.5 hours stirring in between. Keep lid half on. Make sure you stir more frequently towards the end of the cook. This soup is notorious for sticking to the bottom.

3. The last 30 minutes of cooking carefully take the ham hock out, let cool for 10 minutes and then shred and add back into pot. Stir for the remaining 30 minutes and season to taste. Remove bay and half lemon piece then serve. 

Serve with chopped parsley or a handful of thyme and cracked pepper.

NOTE: If it does end up sticking to the bottom, make sure you don't scrap it with the spoon. Just leave it and transfer soup to another saucepan by laddle.

The soup will thicken the next day so add a little water when re-heating for a better consistency. Will freeze up to 3 months.