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.
Nutritional analysis per serving (10 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Time: 1 hour
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