val's pea & ham soup

A customer came in last week for split green peas. With Sydney having the coldest weather for 37 years, she said it was the perfect time to make her grandmother Val's pea and ham soup, beloved and treasured by her family as much as Val herself is. I asked her for the recipe, and said I would love to share it in our newsletter. She said Val would be utterly delighted to see her recipe being shared and enjoyed by others. 

So here it is.  I've included directions for both stove top and slow cooker.

Ingredients:
500g dried split green peas
1-1.5kg ham hock
2 garlic cloves, minced
2 bay leaves
1 onion, finely chopped
1 carrot, peeled and finely chopped
1 potato, peeled and small diced 
2 celery sticks, finely chopped
8 cups (2 litres) water
1 tsp salt
½ tsp pepper 

Method:

Slow cooker:
Place peas in a slow cooker, then ham hock, veg, bay, salt, pepper and water.
Cook 8  hours on low or 6 hours on high.
Remove ham bone and bay leaves. Discard bone, fat and skin. Shred ham meat and return it to slow cooker or pot stir. Taste and add more salt if needed.

Stove: 
Place all ingredients in a large heavy-bottomed pot on the stove.
2-3 hours on low on the stove, stirring occasionally
Remove ham bone and bay leaves. Discard bone, fat and skin. Shred ham meat and return it to slow cooker or pot stir. Taste and add more salt if needed.

Serve with crusty bread.

PIMP MY RECIPE

• You can choose to keep the soup chunky, or blend it smooth before serving. I like it somewhere in the middle - I use a stick blender and give it a couple of quick, short bursts.
• Make this soup vegan by omitting the ham completely. Instead, add some powdered veg stock (start with 2 tsp then when the soup is finished cooking add more to taste if needed) and a little more salt.
• Feeling fancy? Mix a little wasabi or horseradish with some creme fraiche or sour cream and add a dollop to the soup.