Homes+ (Australia) - - EASY FOOD -

2 cups dried green split peas, rinsed

2 ta­ble­spoons veg­etable or olive oil

1 large brown onion, finely chopped

2 cel­ery sticks, coarsely chopped

2 cloves gar­lic, crushed

1.2kg ham hock

7 cups salt-re­duced chicken stock

300ml thick­ened cream

¼ cup flat-leaf pars­ley, finely chopped

Crusty bread rolls, to serve

STEP 1 Place peas in a bowl. Cover with wa­ter; soak overnight. Drain; dis­card wa­ter. STEP 2 Heat oil in a large saucepan over mod­er­ate heat. Add onion, cel­ery and gar­lic; cook, stir­ring, for 2 min­utes. Add peas, ham and stock. Re­duce heat to low; cover. Sim­mer for 30 min­utes. Us­ing tongs, re­move ham bone; trans­fer to a heat­proof bowl. When cool enough to han­dle, shred meat from bone. Dis­card bone and skin. STEP 3 Us­ing an elec­tric stick mixer, blend soup un­til smooth. Place over low heat. Add ham and three-quar­ters of cream; stir for 3 min­utes or un­til heated. Sea­son with pep­per. Re­serve half the soup; cool. Place in an air­tight con­tainer. La­bel, date and freeze for up to 3 months. Di­vide re­main­ing soup among bowls. Sprin­kle with pars­ley. Top with re­main­ing cream. Serve with bread rolls.

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