Slow Cooker Split Pea Soup Recipe

Pea Soup

Very slow cooked ham hock and pea soup.

Pea Soup Recipe

Ingredients
1 kg Ham Hock 250g Dried Peas2 Large Red Onions2 Sticks celery2 Carrots8 Pink Peppercorns6 Juniper berries2 Bay Leaves3 Stems of Thyme1 Boquet Garni5 green cardamom pods300 g Frozen Peas1.5 litres Chicken Stock½ litre water3 stalks of mint

Method

1. Soak ham in cold water overnight to remove any possible brineSoak peas in boiling water overnightRinse ham hock and cover with water and bring to boil discard water after boiling (this will remove any salt from the hock.
2. Rinse peasChop onion, celery and carrots into large pieces (you will remove and discard these later)Fry vegertables with 2tablespoons olive oil for 5 minutesPour the rinsed peas into the slow cooker first and then add the semi fried vegetables. Lay the hock on top.
3. Take the boquet garni pouch and carefully cut it add the juniper berries and the seeds of the cardamom pods. carefully tie up the bag with a little string.
4. Add the chicken stock and water to the slow cooker ( it should just about cover the hock)Add the thyme, boquet garni, bay leaves and peppercorns. No need to add salt.Set slow cooker to low and cook for 6 to 7 hours.
5. Carefully remove the hock (it should be falling to pieces) and take off all the meat…discard the skin and bone.
6. Chop the meat into small pieces and set aside.Carefully lift out the vergetables and discard including the bay leaves, boquet garni and any stalks
7. You will find the peas lay kindly on the bottom of the pan for you. Make sure there are no bone fragments left in the soup.
8. Leave to cool ideally overnight in the fridge and skim and discard any solidified fat. Return soup to a new pan and add 150g frozen peas, bring to the boil and simmer 10 minutes.
9. Use a hand blender to blend the soup to a creamy consistency. Add the remaining peas and the ham meat to the soup and bring gently to a boils and simmer for 10 mines. Check consistency and seasoning and adjust to taste. add a little cream or crème fraishe to serve. Done.

By: John Harlow