Amazing pea and ham soup

by Tristafari

A superbly easy and amazingly tasty split pea and ham soup... it's rich and tangy and to be honest, not very much like a pea soup (which is a GOOD thing). Think: liquid bacon and you're halfway there.

I can't emphasize how nice this is... really good warmed the next day/week also... the high salinity helps preserve it really well and it almost sets in the fridge so is easily portable... to work for lunch for example!!

ingredients

  • 1 ham hock (these are like a quid fifty/three dollas from a butcher... super cheap but still a good meaty cut)
  • 180g yellow split peas
  • 2 white onions
  • 2 bay leaves
  • ground black pepper

method

  • In a pressure cooker cover the ham hock in water and cook on high pressure for 30 mins. Otherwise just simmer it with lid on for 1.5 hours.
  • Let cool, remove the ham (keeping water in pan on the stove, standing) and cut/flake/tear off the bone, remove any large pieces of fat, chop into about 2 inch/6cm chunks (very approximately, size not too important)
  • Return to pan with 2 chopped onions, 2 bay leaves and the split peas.
  • In pressure cooker cook on high pressure for another 30 mins. Otherwise just simmer with lid on for another hour or until the split peas have vanished, the ham has disintegrated and the soup has thickened up.
  • Season with a LOT of ground black pepper (to taste, but it improves the flavour tenfold in this particular case)
  • Let stand, covered, for ten minutes, then serve with some warm, freshly baked bread (joe makes a superb loaf that works a treat with this)

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