Smoked pork and pea soup

2 x Smoked Pork Hocks - available from Havoc Prime Pork Products
Water to cook
500g Dried split green peas
1 or 2 Onions, peeled and sliced
1kg Frozen green peas
Chopped fresh herbs - parsley, chives, thyme, marjoram and savory
Seasoning to taste

Take 2 smoked pork hocks and rinse well under warm running water. Place in a large pan with 3 litres of water. Bring to boil then simmer until the meat is tender, about 1 to 1 and-a-half hours.

Remove the hocks from the water and when cool enough to handle, remove and discard the skin.

To the water in the pan, add 500g of dried split green peas, and 1 or 2 peeled, sliced onions, cooking gently for about an hour.  Add a further litre and-a-half water, 1kg frozen green peas and a generous quantity of chopped fresh herbs. Simmer until the green peas are cooked.

The soup can be processed into a smooth texture, or left as a more substantial meal with the hock meat added back in chunky pieces. When the meat is heated through, the soup is ready to eat with with ciabata rolls or crusty French bread.

This recipe makes a large quantity - half would be sufficient for 4-5 servings, leaving enough to freeze for another quick winter meal.


Updated: Jan 2010