From Raewyn’s recipes
Pea & Ham Soup
Ingredients
- 250 grams 8 oz yellow split peas
- 1 bacon hock
- 2½ litres 4 pints water
- 25 grams 1 oz butter
- 1 onion sliced
- 1 clove crushed garlic
- 2 sliced carrots
- 1 tsp mixed herbs
- 1 tsp mint
- Ground pepper
Instructions
- Soaked split peas overnight. Simmer bacon hock in water for two hours. Cool & skim off fat, save hock. Saute vegies for 5 minutes, add drained peas, cook 5 minutes, add stock, mixed herbs, mint & ground pepper and simmer for 2 hours. Put soup through blender. Add pieces of ham and milk as desired.