Serves 8-6 | 3 Hours
We've seen some iconic duos in our time: Han and Chewie. Batman and Robin. Kim and Kanye. But none so iconic as pea and ham. A match made in heaven and the perfect combo for hearty, low-effort Sunday dinner.
From the pantry or the Hagen’s veggie box:
1. Add butter and onions to a large pot and sauté until softened, around 10 minutes. (You can add diced celery and carrot if you want to up the veg count.) Add the ham hocks to the pot and cover with cold water.
2. Bring to the boil and simmer for around 1-1.5 hours. The meat will start to fall from the bone when ready. Remove the hocks from the pot and set aside to cool a little. When cool enough to touch, remove the skin and excess fat and discard. Shred ham and set aside to add to the soup later.
3. Wash the split peas under running water and remove any discoloured peas and sort through and remove any grit. Add the split peas to the pot and simmer for 1 hour until very tender.
4. Add the frozen peas to the pot and cook for around 3 minutes. You now need to blend the soup until smooth. I did this in the pot with a stick blender. Alternatively, you can blend in batches in a blender. Be careful to not overfill.
5. Season with plenty of salt and pepper to taste. Return the shredded ham to the blended soup, reserving some nice pieces for the top of your soup.
6. Serve in a bowl, topping with reserved ham, additional peas and plenty of crusty buttered bread on the side.
Chef Reuben's Grass Fed T-bone Steak recipe with an Anchovy Salsa Verde, finished with 'THE BEST' tomato salad is perfect for when want to impress your guests this summer but you don't want to spend hours in the kitchen.