I do it with: leeks (about 3-4), carrot (about 3), celery (4 stalks), 1kg bacon bones from the rib (much more flavour but a bit fiddly to pick the meat off, but definitely worth it) and yellow split peas. Oh, and about 2 ltrs of water. Once cooked I remove the bones, let the soup cool, skim the fat, pick the meat from the bones and chop finely, then return to the soup. It's really easy and super yummy.
Last edited by suse; July 23rd, 2008 at 04:30 PM.
: forgot quantity
* 500g packet dried green split peas
* 4 cups (1L) chicken stock
* 1kg ham hock or bacon bones
* 1 onion, chopped
* 1 stick celery, chopped
* 1 carrot, roughly chopped
* salt and cracked black pepper
* 2L water
Method
1. Place split peas in a sieve and run under cold water for a minute or until water turns clear. Set aside. Place stock, 2L water, ham hock, vegetables and split peas in a large saucepan. Cook soup over medium high heat for 1 1/2 hours, skimming the surface occasionally to remove any foam. Remove from heat. Remove ham hock from the soup and set aside for 5 minutes.
2. Meanwhile blend the soup with a hand-held blender until pureed. Remove fat from ham hock, shred meat roughly and return to the soup.
I don't pre-soak the peas (and by the looks of Suze & Kimbaz's recipies they don't either). I just chuck an onion, carrot, bag of yellow split peas & bacon hock in a pot and cook till the peas are mushy. Easy & yum!
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I thought maybe potato but wasn't sure. That's tomorrow nights dinner, Yummy!
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