Chicken Bone Broth Pea and Ham Hock Soup Recipe
As we say goodbye to winter and welcome in Spring we would like to leave you with the recipe for this hearty 'Pea and Ham Hock' soup that we have adapted from a recipe by Neil Perry that was featured in the Sydney Morning Herald Good Weekend magazine.
We'll be back soon with another wholesome recipe.
Linda and Jane
Pea And Ham Hock Soup - Serves 8
- 2 tbsp olive oil
- 2 cloves garlic, finely sliced
- 2 brown onions, finely diced
- 1 celery stalk, finely diced (save leaves for garnish)
- 1 medium carrot, finely diced
- 2 bay leaves
- Maldon Sea salt, to taste
- 250g split peas or soup mix, rinsed
- 400g tin diced tomatoes
- 1 large smoked ham hock (preservative free)
- 1.5 litres Broth Sisters free range chicken broth
- Heat oil in large soup pot on low heat.
- Add garlic, onion, celery, carrot, bay leaves and small pinch of sea salt. Cook mirepoix stirring until onion is translucent and soft, about 10 minutes.
- Add split peas or soup mix and tinned tomatoes to pot and stir through.
- Place ham hock into pot and cover with bone broth. Add a little water if need be. Bring to boil then simmer very gently, covered for 1 1/2 to 2 hours until ham comes away from bone.
- Remove ham hock from pot and pull meat from the bone. Shred the meat and return to the soup.
- Check seasoning and just before serving, stir through chopped celery leaves.
You may like to serve it with homemade paleo bread or sourdough of your choice.