Homemade Basic Split Pea Soup
|Ham hock||1 1⁄2 Pound, soaked overnight, rinsed and drained (700 Gram)|
|Dried split peas||1 Pound, soaked overnight and drained (500 Gram)|
|Black pepper||To Taste|
|Butter||2 Ounce (50 Gram)|
|Onions||2 Medium, chopped|
|Celery stalks||2 , chopped|
|Carrots||2 , scraped and thinly sliced|
|Leeks||2 , cut into 1/2 inch pieces|
Put the ham hock in a saucepan and pour over the water.
Bring to the boil, then simmer for 1 hour.
Add the split peas, bay leaf and salt and pepper to taste and continue to simmer for 1 hour.
Meanwhile, melt the butter in a frying pan.
Add the vegetables and fry until they are just beginning to soften.
Add to the saucepan and stir well.
Cover and simmer for a further 45 minutes.
Remove from the heat and allow the soup to cool.
Skim off any fat from the surface.
Remove the ham hock and cut the meat from the bone.
Chop the meat and return to the saucepan.
Bring the soup back to the boil, then serve.