- 1tbsp olive oil
- 1 onion, finely chopped
- 1 carrot, cut into 2cm cubes
- 2 garlic cloves, finely chopped
- 440g split green peas, rinsed
- 1kg bone-in smoked ham hock (see tip)
- 1 bay leaf
- 6 fresh thyme sprigs, tied together in a bundle with string
- 1 litre reduced-salt chicken stock
- 280g frozen peas, thawed
- Fresh mint leaves, to garnish
- Heat the oil in a large saucepan (that has a lid) over a medium heat. Cook the onion, carrot and garlic for 5 min or until softened. Add the split green peas, ham hock, bay leaf, thyme, stock and 1 litre water. Bring to the boil, then reduce to a simmer, cover with the lid and cook for 2 hr, turning the ham hock after an hour, or until the meat is tender.
- Remove the ham hock from the pan and set aside until it’s cool enough to handle (keep the soup warm). Roughly shred the ham, discarding the skin and bone, then return to the pan and stir well. Cook for a further 30 min or until the ham and split peas are very tender.
- Roughly mash half the thawed peas, then stir into the soup with the remaining whole peas. Simmer for 5 min or until heated through. Remove the thyme and bay leaf. Season the soup with black pepper, then divide among bowls and serve garnished with mint, with crusty granary bread on the side, if you like.
Tip: You can buy bone-in ham hock from the butcher. To save time, use 400g shredded ham hock instead (from supermarkets), adding it to the soup in step 2. Reduce the simmering time in step 1 to 30 min.