Curtis Stone's ham hock and split pea soup

Coles

Cooking time: More than 1 hour

Cuisine: British

Serves: 4

Type: Budget; Easy; Family; Soup

Tools

Kitchen friendly view

Ingredients

1 tbsp Coles olive oil
1 small brown onion, roughly chopped
2 cloves garlic, finely chopped
2 carrots, peeled, cut into 1 cm pieces
2 celery stalks, cut into 1cm pieces
2 sprigs thyme
450g dried Mckenzie split peas
700ml Coles liquid chicken stock
2 litres water
Half smoked ham hock from the meat department, approx 600g

Preparation method

Heat 1 tablespoon of olive oil in a large heavy bottomed saucepan over medium heat.

Sauté the onion, garlic, carrots, celery and thyme for 5 minutes or until the onions soften. Season with salt and pepper.

Pour in split peas, stock, water and stir to combine. Add ham hock, cover pan and bring to a low simmer.

Cook for about 1 hour, stirring occasionally, or until ham hock and vegetables are tender and peas are falling apart.

When the soup is ready, remove the ham hock to a plate and let it sit at room temperature until cool enough to handle.

Pull the skin and meat off the bone and shred into bite-size pieces. Discard the bone and skin. Return meat to soup and stir. (If necessary, add a little stock or water to thin.)

Divide soup, ham hock and vegetables into 4 bowls and serve immediately.

Also in this section

Curtis Stone's beef osso bucco and chunky vegetable soup

Curtis Stone's coconut prawn noodle soup

Curtis Stone's curried butternut pumpkin lentils with yoghurt

Curtis Stone's roasted cauliflower and broccoli pasta bake

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