Pea and Ham Soup

Ingredients:

• Packet green split peas
• 2 large carrots chopped
• 2 celery sticks chopped
• 1 whole ham hock (Bertocchi)
• 1 teaspoon pepper
• 1 teaspoon mixed spice
• 1-2 garlic cloves crushed
• 1-2 bay leaves
• Salt and pepper to taste

Instructions:

1. Rinse peas under running water and remove any foreign objects.
2. Place in large pot with all other ingredients except salt and pepper.
3. Pour in enough water to cover everything plus up to your thumb joint more.
4. Bring to the boil then turn down to a simmer until meat is falling off the bone (4-6hrs.)*
5. Remove hock from soup and remove skin and discard.
6. Shred the meat with a small knife or two forks.
7. Place the meat back in soup with the bones, these will help thicken the soup.
8. When the soup is at your desired thickness remove the bones and add salt and pepper to taste, check first before adding.
9. Some hocks are more salty than others.
10. Bertocchi ham hocks give the most consistent best flavour.
11. This recipe takes hours and is one for a rainy day spent inside, but well worth it!.
12. *Alternatively use a slow cooker and place in slow cooker over night or for 12 hours on low or 6 hours on high.