Bacon hocks adds amazing flavour to the soup base.
Soup is delicious served fresh, but can be frozen for future use.
Split Pea Soup
750g bacon bones, cut into smaller pieces
2 carrots, chopped
2 celery sticks, chopped
1 brown onion, chopped
6 black peppercorns
Sprig fresh thyme
10 cups water
1T olive oil
1 brown onion, extra, chopped
2 garlic cloves, crushed
1½kg pumpkin, peeled and de-seeded, cut into 2cm pieces
Sour cream & chopped fresh chives, to serve
1 large bacon hock
2 bay leaves
3 cups dried split green peas, rinsed and checked for stones
salt and black pepper, freshly ground
2 rashes streaky bacon (for garnishing)
crusty bread rolls (to serve)
Place ham or bacon hock in a large pot with bay leaves and 2½L of water. Bring to the boil, skimming off and discarding any scum that rises to the surface. Cover and simmer for 2 hours.
While the meat cooks, place the split peas in a separate pot, cover with 1½L of water and bring to the boil.
Reduce heat to a simmer and cook, uncovered, until the water has almost evaporated (approximately 45 minutes).
Lift bacon hock out of cooking liquid, discard the skin, fat and bones and finely dice the meat. Return meat to the pot containing the cooking liquid and add the partly cooked peas, salt and pepper. Simmer gently until peas are fully broken down (about another 40 minutes).
Grill bacon, cutting into small pieces
Adjust seasonings to taste and serve with grilled streaky bacon and crusty bread rolls.