Thick and creamy soup. Ready for winter.
Serves: 4
Preparation time: 20 Minutes
Cooking time: 1 hour 30 Minutes
Ingredients:
- 2 T Olive Oil
- 6 Large carrots, cut into large chunks
- 6 Turnips, cut into large chunks
- 2 Onions, cut into large chunks
- 270g Dried split peas
- 4 Cups vegetable stock
- 1 Smoked ham hock
- Sea salt and freshly ground black pepper
- Crusty bread, for serving
Method:
- In a medium-sized saucepan, heat the olive oil and lightly brown the carrot, turnip and onion.
- Add the split peas and saute for a further 3 minutes.
- Cover with the vegetable stock, reduce the heat and simmer slowly for 45 minutes, topping up with water if needed.
- Add the ham hock and cook for a further 45 minutes or until the meat flakes off the bone and the peas are cooked through.
- Remove the bone from the soup and flake off any remaining meat to add to the soup.
- Season well. Serve bowls fill of the warm soup with crusty bread on the side.
**Tips**
It is essential to cut the vegetables into large chunks so that they don't cook away during the soup's lengthy cooking time.
Credit:https://taste.co.za/
Abigail Donnelly
Abigail Donnelly
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