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Pea Soup

October 27th, 2008 · No Comments

You need:

1 bacon hock

500g dried green split peas

1 onion, diced

3-4 chicken stock cubes

Salt & pepper

Vegetables if you like – I often add celery and carrot but did not have either so added kumara and parsnip

Put bacon hock into pressure cooker, add a couple of litres of water, peas, onion and diced vegetables and pressure cook for 1.25 hours. (Alternatively simmer in a pot for about 3-hours, also works well in a slow cooker).

When done, peas should disintegrate and I often sieve which should be easy to do. Put back in pressure cooker and add crumbled stock cubes, salt & pepper to taste. Remove skin and fat layer from bacon hock – strip meat off bone and roughly chop. Add te pot of soup. Heat and check taste – often needs more pepper!

Serve with crutons or good bread. Makes enough for 5-6 people so there are always leftovers and taste improves when kept.

Tags: Food Guides