- Serves: 8
- Cook Time:
- Prep Time: 45 minutes plus overnight soaking
- Effort: easy
- 500 g ham hock
- 400 g split peas
- 1.5 litres water
- 1 tbsp salt
- 1 tsp chopped parsley
- 1 onion, chopped
- 3 sticks celery, chopped, plus leaves
- 1 medium carrot, chopped
- 1 medium potato, diced
- 1 smoked pork sausages, sliced
- 1 chicken stock cube
- crusty bread rolls, to serve
1. Place the pork hock in large saucepan, cover with boiling salted water and simmer on a low flame for 1½ hours.
2. Add the peas and continue cooking for a further hour, stirring occasionally.
3. Tip in the parsley, onion, celery, carrots and potato, and continue to cook until tender - another 10 minutes.
4. Stir in the stock cube till it dissolve, and add the smoked sausage. If the soup seems a little dry at this point, you can also add a little water.
5. Remove the pork hocks from the soup and flake off the meat with a sharp knife; cut into small bite-sized pieces. Return the meat to the saucepan and cook for a few minutes more.
6. Serve straight away with crusty rolls.
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