Pea and Ham Soup

Warm up with a comforting bowl of pea and ham soup, where tender split peas meld with savory ham hock and fresh vegetables. Ideal for a cozy weeknight dinner or a hearty lunch on chilly days.

• 1 cup split green peas
• 1 tablespoon olive oil
• 1 large onion
• 2 cloves garlic
• 2 carrots carrots
• 1 stalk celery
• 453.6 g ham hock
• 6 cups chicken broth
• -17 °C bay leaf
• salt to taste salt
• pepper to taste black pepper

Method

1. 1

   In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.

2. 2

   Stir in the split green peas and cook for another minute, allowing them to absorb the flavors.

3. 3

   Add the ham hock, chicken broth, and bay leaf to the pot. Bring to a boil, then reduce heat to low and cover the pot.

4. 4

   Simmer for about 1.5 to 2 hours, or until the peas are tender and the flavors are well combined.

5. 5

   Remove the ham hock from the pot, let it cool slightly, and then shred the meat, discarding the bone and skin. Return the shredded ham to the soup.

6. 6

   Season the soup with salt and pepper to taste. Remove the bay leaf before serving.

7. 7

   Serve hot, garnished with fresh herbs if desired.