You know it’s winter when it’s time to make this thick and tasty soup, made from a base of free-range smoky-bacon hocks with creamy vegetables.
Green Split-Pea & Smoky Bacon-Hock Soup Ingredients:
1 free-range smoky-bacon-hock
2 medium onions
3 coves of garlic
3 stalks of celery
3 tablespoons oil
375 gm green split-peas
Bring a large pot of water to the boil and immerse the bacon hock, allowing it to boil for 10 minutes. Remove the bacon hock and reserve it, throwing away the scummy water.
Rinse a packet of green split-peas and drain - no need to soak them.
Meanwhile, chop the onions, garlic, carrot and celery and mix together with the oil in a large soup pot. Sizzle on a medium heat, stirring occasionally, until the vegies begin to turn golden.
Add the split-peas and the bacon-hock and 3 litres of water. Bring to boil and then reduce to a simmer for about 2 hours, stirring occasionally and adding more water if necessary. When cooked, the meat should fall from the bone and the split-peas should be creamy.
Serve with a crusty rye-bread roll or rye-bread toast.
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