Bacon hock, ginger and split peas soup

Bacon hock, ginger and split pea soup

 
An absolute winter favourite in the Hamilton household. Serve with warm bread.
Serves 4 – 6.

Ingredients

• 1 cup split peas
• 1 onion, finely diced
• 2 carrots, peeled and diced
• 2 potatoes, peeled and diced
• 1 x 3cm piece of ginger, peeled and finely diced
• 2 garlic cloves, finely diced
• 1 free-range smoked bacon hock
• 2 litres water
• 2 fresh bay leaves
• 1 sprig rosemary
• 1 sprig thyme
• Freshly ground black pepper
• Crusty buttered bread to serve

 
Method
Put all ingredients into a large pot. Bring to a simmer, then cook for two hours with the lid slightly open.
 
Remove the rosemary, thyme and bay leaves.  Remove the hock.  Discard the skin and bone, break up the meat and return to the pot. Taste for seasoning before serving with warm bread.
  

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