Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 1 carrot, diced
- 1 leek, sliced
- 500g celeriac, peeled and diced
- 3 cloves garlic, crushed
- 2 bay leaves
- 2 big sprigs thyme
- 2 smoked ham hocks (about 1kg in total)
- 500g dried, green split peas
- Salt flakes and ground pepper to taste
- Crème fraiche
- Mint and lemon wedges
To serve
Recipe serves: 4-6
Appliance/Function: Induction
Preparation time: 20 minutes
Cooking time: 2 hours 10 minutes
Method
Heat the olive oil in a large saucepan on medium heat, Induction setting 6, add the onion, carrot, leek, celeriac, garlic, bay leaves and thyme. Season well then cover and cook for 10 minutes.
Add the ham hocks and split peas and enough cold water to cover everything well (about 12 cups).
Bring to the boil then reduce the heat to a very gentle simmer, Induction setting.
Cook for 2 hours, stirring occasionally, or until the hock is very tender and the meat is falling off the bone. Skim off any grey foam from the top of the soup.
Carefully lift out the hocks and set aside. When cool enough to handle, shred the meat, discarding all the fat, sinew and bone. Remove the thyme sprigs and season the soup if needed.
To serve
Re-heat the soup and serve with the shredded ham hock, crème fraiche, mint and lemon wedges for each person to squeeze into their soup.
