Pea and Ham Soup

This recipe comes from Australian food writer Donna Hay’s Modern Classics Book 1 (Morrow Cookbooks, 2002).

Makes 4-6 servings.

2 3/4 pounds smoked ham hocks

9 cups water

1 bay leaf

1 onion, coarsely chopped

1 carrot, coarsely chopped

1 stalk celery, coarsely chopped

1 1/2 cups split peas, picked over, rinsed and drained

Salt

Freshly ground black pepper

2 tablespoons chopped flat-leaf parsley

Remove skin and fat from ham hocks. Place the ham hocks in a large pot. Add the water, bay leaf, chopped onion, carrot and celery, then cover and simmer for 20 minutes. Remove the hocks from the pan. Remove the ham from the bone and chop. Strain the liquid and discard the vegetables and bay leaf. Return the liquid and chopped ham to the pot. Add the split peas and simmer for 30-35 minutes or until soft. Stir through the salt, pepper and chopped parsley, and ladle into bowls.

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