Wednesday, 6 May 2015


Serves 8 
Total 43pp - 5pp per serve

1 small brown onion, finely chopped (0pp)
2 carrots, diced (0pp)
2 garlic cloves, crushed (0pp)
2 sticks celery, diced (0pp)
400g potatoes, peeled, diced (6pp)
1 ham hock - (350g of edible ham - 20pp)
1 cup (210g) green split peas, washed, rinsed (16pp)
3 tsp (15g) salt-reduced chicken stock powder (1pp)
1 dried bay leaf (0pp)

Heat a large non stick frying pan over medium-high heat.  Cook onion, stirring, for 3 minutes. Add garlic, celery, carrot and potatoes and continue to cook for a further 3 minutes. Transfer to bowl of slow cooker.

Add ham hock, peas, stock, bay leaf and 1.75 litres (7 cups) of cold water. Season with pepper. Cover with lid. Cook on low for 6 to 8 hours.

Remove hock from soup. Remove and discard rind and bone. Shred ham. Return ham to soup and cook on low for 1 more hour. Season with salt and pepper to taste.

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