Pea and ham soup with an emphasis on the green | Yummy Lummy
Prep Time
10mins
Cook Time
6hrs
Total Time
6hrs10mins
This recipe is about two things, flavour and looks. I wanted the soup to be green rather than a yellow-brown like my previous attempts.
Course:
Main Course
Cuisine:
Australian
Servings: 4
Calories: 500kcal
Author: Gary Lum
Ingredients
1Ham hock
500gGreen split peas
½Potato(small cubes)
½White onion(diced)
500gFrozen peas
2LChicken stock
Instructions
Wash the split peas and empty them into the slow cooker chamber.
Add the onion, cubed potato and the packet of frozen peas.
Place the ham hock on top of everything and then pour in 2 litres of chicken stock.
Put the slow cooker bucket into the slow cooker and seal it with the lid. Set the timer to 6 hours and let it cook.
After the 6 hours, remove the cooking vessel and then remove the ham hock and begin to peel off the skin and pull the muscle bundles apart and put into a clean bowl. Discard the bones.
With a stick blender, process everything in the cooking vessel until it is smooth.
Plate up by adding some ham to the bottom of a bowl and add a dollop of sour cream plus ¼ of a teaspoon of chilli flakes for a spicy kick.
Garnish with spring onions and chives.
Shoot a photograph and then eat the soup.
Wash the dishes and then write the recipe up.
Write a blog post and hope your friends on social media share the recipe and make you famous 🤣🤣😂
Recipe Notes
This is enough soup for 4 servings. If you live alone, I suggest freezing aliquots and then using a microwave oven to heat it up for lunches and/or dinners.