Pea & Ham Soup

Ingredients

1 each onion, carrot and celery stalk, chopped 2 garlic cloves, chopped 1 bay leaf 1 large smoked ham hock 4 cups chicken stock 1 1/2 cups dried green split peas 2 cups frozen baby green peas, defrosted

Method Heat 1 tablespoon oil in a large deep saucepan over medium-low heat. Add onion, carrot, celery, garlic and bay leaf, cook for 10 min. Add ham hock, stock, split peas and 6 cups water, bring to the boil, reduce heat to low. Cover and cook for 1 1/2-2 hr or until ham is falling off the bone. Remove ham hock and set aside to cool slightly. Discard bay leaf. Add frozen peas and cook for 2 min. Allow soup to cool slightly, then blend in batches in a blender until smooth. Return soup to pot. Remove meat from the bone and shred, discarding any skin and fat. Return all but 1/2 cup meat to the soup. Season to taste. Garnish with remaining ham and extra baby peas. Serve with sourdough bread.