SMOKED BACON AND PEA SOUP

This classic soup warms the cockles of any heart.  The hocks can be substituted with bacon ends or ham bones if you desire.

Serves 10

1-2 bacon or ham hock

3 onions, peeled

3 sticks of celery

3 large carrots, peeled

3 fresh bay leaves (or 2 dried)

Ground pepper

500g dried split peas

3 sprigs fresh rosemary, leaves picked and chopped

Method

Place the bacon hock into a large pot and cover with cold water bring to the boil along with the herbs. Finely chop onions and celery, roughly chop the carrots add to the pot, add a generous pinch of pepper and add the split peas (rinsed first under cold water).  Reduce the temperature to a gentle simmer and leave for 1 – 1 ½ hours, skimming away any foam or froth from the top of the soup as it forms.

When the cooking time is up test the split peas so that they are very tender and mushy and the bacon meat is falling from the bone.  When this is achieved carefully remove the bacon hock to a plate and remove all the meat by shredding it roughly, set aside until you adjust the consistency of your soup.  I do this by using a potato masher to mash the peas and veggies to a smoother consistency, but this is optional.   Taste the soup and adjust the salt as we haven’t yet added any so far due to the fact that the bacon may be a little salty and the peas cook more evenly without it.  Add salt to your liking and plenty of pepper, return the meat back to the soup and reheat gently.  Serve in warm bowls with plenty of crusty bread.