Pea and ham soup is a very cheap and tasty traditional recipe. I remember once seeing a reference to it in a play from Ancient Greece. The bacon hock gives a lovely flavour to the soup. You can break up some meat into it, or like us put it to one side to use as uncured bacon in another dish.
Alternatively you can use the left over bone from your Christmas ham.
- 1 uncooked bacon hock (knuckle)
- Knob of butter
- 3 large onions
- 2 medium carrots
- 3 bay leaves
- 500g split pea lentils (either yellow or green)
- Salt and pepper to season
- Slice the onions and carrots up and place in your soup pot on a medium heat with the butter and soften with the lid on for 10 minutes
- Add the bay leaves and lentils and stir through
- Add the bacon hock and 2 litres of water, bringing to the boil
- Turn the heat down and simmer with the lid partially on for 1.5 hours or until the ham is cooked
- Take the knuckle and bay leaves out and let sit
- Blend the soup, taste, season and serve – we found it did not require much seasoning due to the strong flavour