Pea and Ham Soup

Matt Sinclair

Ingredients:

Serves: 8

  • 1 Tbsp Extra Virgin Olive Oil
  • 2 large brown onions, finely chopped
  • 3 large carrots, finely diced
  • 1 litre salt reduced chicken stock
  • 2.5 cups split green peas (soak the night before to reduce cooking time)
  • 1 smoked ham hock
  • Salt and pepper
  • 150g Greek feta
  • ½ bunch dill, roughly chopped

Method:

  1. Heat the oil in a large pot over a medium heat. Add the onion and carrot and cook, stirring often until onions are translucent, approximately 6-8 minutes.
  2. Deglaze with the chicken stock, add in the split peas and ham hock and mix to combine. Add enough water to just cover the ingredients, increase the heat to medium-high and bring to a light boil.
  3. Reduce the heat to low, cover and simmer for approximately 2.5-3 hours, until sauce has thickened, and hock meat pulls away from the bone.
  4. Carefully remove the bone and flake the hock meat into the soup. Season to taste with salt and pepper.
  5. Serve with some crumbled feta on top and garnish with chopped dill.

Our friends at Wine Selectors suggest pairing this dish with a Sauvignon Blanc.

Similar Recipes

Picnic Cheese Board

Picnic Cheese Board

Ingredients: Hard Cheese Soft Cheese Blue Cheese 1 baguette  A bunch of Green Grapes Honeycomb Salami (sliced) Smoked Salmon Dip Artisan Crackers Beetroot dip Poppy Seed Skordalia Dip Dukkah Stuffed Bell Peppers Marinated Olives (pitted) Method: There are no rules or...

Roasted Brussel Sprout Salad

Roasted Brussel Sprout Salad

Ingredients: 700g sprouts (500g trimmed whole, 200g thinly sliced) 3 garlic cloves, crushed  100g kale, thinly shredded  1 red onion, thinly sliced  150ml olive oil 3 lemons, juiced  2 anchovies in oil, chopped  2 tbsp wholegrain mustard  80g hazelnuts, toasted and...

Salt & Pepper Squid Cones

Salt & Pepper Squid Cones

Ingredients: 1 tbsp sea salt flakes 1 tbsp cracked black pepper 8 cleaned squid tubes, thinly sliced Vegetable oil, for deep-frying 1 cup self-raising flour ½ cup mayonnaise Lemon wedges, to serve Method: Place the salt and pepper in a large bowl and mix to combine....

Zucchini Flower & Ricotta Tart

Zucchini Flower & Ricotta Tart

Serves 4 Ingredients: 2 sheets frozen puff pastry, thawed and halved 500g fresh ricotta 8 slices prosciutto 2 tbsp white balsamic vinegar 2 tbsp extra virgin olive oil Sea salt and cracked black pepper 6 zucchini flowers, halved and stamens removed, or 1 zucchini,...

Orecchiette with Broccolini

Orecchiette with Broccolini

This recipe is brought to you with the help of our friends at Perfection Fresh  Ingredients: 500g orecchiette pasta Table salt for pasta water 2 heads broccolini, cut into small pieces, use stalk as well 4 birds eye chilli, sliced finely 5 cloves garlic, chopped 4...

Okonomiyaki (Japanese Pancake)

Okonomiyaki (Japanese Pancake)

Ingredients: ½ of a Wombok Cabbage (Shredded ) 3 Carrots (2 grated & 1 julienned) Daikon (julienned) - optional 3 eggs 1 cup of Corn Flour Spring Onions (Chopped) Mint Black & White Sesame Seeds Caster Sugar  White Vinegar Kewpie Hoisin Chilli - optional Fried...

Print Friendly, PDF & Email
SQUID - FEATURE

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!