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Try this delicious soup as a starter for your dinner party or simply as a tasty lunch treat.
In a large pot add the drained split peas, onion, celery, stock/water, ham hock and bouquet garni. Bring to the boil and skim off any scum that rises to the surface. Turn down to a gentle simmer for 1½ hours. Once thick and soupy remove the bacon bone, add the cup of peas and cook for a further 10 minutes.
Discard cloves from the cooked onion and place back in the pot with the cream. Puree the soup with a stick blender.
Remove the meat off the bone and shred. Place back into the soup.
Ladle into bowls and finally garnish with the extra peas and fresh mint leaves.
Time: 1 hour
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