PEA & HAM SOUP

Serves 4

SERVE A WINTER FAVOURITE WITH A SLICE OF artisan bread FOR A SUBSTANTIAL FEAST

1 cup green split peas

1 tbsp olive oil

1 large onion, finely chopped 2 sticks celery, finely chopped 1L chicken stock

3 cups water

1 bouquet garni (see tip) 1kg ham hock

Ground sea salt and cracked

black pepper, to season 2½ cups (300g) frozen peas Extra cooked peas and snow pea

sprouts, to garnish

Sliced rye bread, to serve

1. Rinse peas with cold water in a sieve. Heat oil in a stockpot over medium heat. Add onion and celery and cook, stirring, for 5 minutes, until soft but not brown.

2. Add stock, water, bouquet garni and ham hock. Stir until combined. Season. Bring to the boil. Reduce heat to low. Cover and cook for about 1 hour or until meat is falling off hock.

Remove hock and set aside to cool slightly.

3. Stir split peas into soup. Cover and simmer gently for about 40 minutes, or until peas are tender. Discard bouquet garni. Meanwhile, discard skin and fat from hock and shred meat. Set aside.

4. Add frozen peas to soup and cook for 3 minutes until tender. Remove pot from the heat. Use a handheld stick blender to puree soup in pot, or puree in batches in a food processor until smooth. 5. Ladle into bowls and top with ham. Sprinkle with extra cooked peas and sprouts to garnish. Serve with rye bread.

tip Bouquet garni is a bundle of fresh herbs that's used to flavour soups, stock, stews and casseroles. A basic bouquet comprises 3 bay leaves, parsley stalks and 3 sprigs of thyme. You can also buy dried bouquet garni bags in the herb section of the supermarket.