An all time winter go to soup. Simple but delicious.
Ingredients:
450g Split Peas
4 Bacon Rashes, chopped finely
1 Onion, Chopped
2 Carrots, sliced
2.4 Litres Water
1 Large potato, diced
1 Ham or Bacon hock
salt and pepper to season
Method:
Soak split peas overnight. Fry bacon in a dry frying pans for around 4mins until crisp, remove from pan. Add onion and carrot to the leftover bacon fat in the frying pan, cook until soft but not brown. Add bacon mixture, water, potato and ham hock to a large pot. Drain split peas and add to pot. Bring to the boil, reduce heat and cook for 1hr. Remove hock and shred off any meat (keep aside). Blend the rest of the mixture till smooth. Add shredded meat to the soup , season and serve.
450g Split Peas
4 Bacon Rashes, chopped finely
1 Onion, Chopped
2 Carrots, sliced
2.4 Litres Water
1 Large potato, diced
1 Ham or Bacon hock
salt and pepper to season
Method:
Soak split peas overnight. Fry bacon in a dry frying pans for around 4mins until crisp, remove from pan. Add onion and carrot to the leftover bacon fat in the frying pan, cook until soft but not brown. Add bacon mixture, water, potato and ham hock to a large pot. Drain split peas and add to pot. Bring to the boil, reduce heat and cook for 1hr. Remove hock and shred off any meat (keep aside). Blend the rest of the mixture till smooth. Add shredded meat to the soup , season and serve.
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