Ultimate Pea and Ham Soup

1. 1

   Heat butter in a large saucepan about 3.5 - 4 litres.

2. 2

   Add onion and saute for 12 minutes or until caramelised.

3. 3

   Add ham hock and 3 litres of cold water.

4. 4

   Bring to the boil and simmer for 1.5 hours.

5. 5

   Remove ham hock and set it aside.

6. 6

   Add split peas to the soup and simmer for 2 hours or until dissolved and thickened.

7. 7

   Season to taste with salt and pepper.

8. 8

   Remove the meat from the ham hock, chop it coarsely and add it to the soup.

9. 9

   Ladle it into bowls.

10. 10

    Serve with a dollop of creme frache or drizzle with EV olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.