As the green split peas cook to a wonderfully smooth and creamy puree, they absorb the smoky flavours from the bacon hock.
The fresh green peas and mint, added towards the end of the cooking time, add a freshness and vitality to this very special soup.
Split peas do not require soaking before cooking.
Two peas soup with bacon and mint
1 large meaty bacon hock (approx 700-800g)
450g green split peas, washed and drained
1 large onion, finely chopped
1 medium carrot, finely chopped
3 cloves garlic, crushed
8 cups chicken or vegetable stock, hot
250g fresh or thawed green peas
1/4-1/2 cup chopped mint
I don't usually soak the bacon hock but if you suspect that the bacon hock you have may be very salty, soak it overnight in a large bowl covered with lots of cold water. Drain off the water and continue with the recipe.
Alternatively, immerse the hock in a saucepan of cold water and bring to the boil. Discard the water and rinse the hock under cold water and proceed.
Cut several deep slashes right through to the bone on each side of the bacon hock.
Place hock, split peas, onion, carrot, garlic and stock into a large saucepan.
Bring slowly to the boil, reduce heat, cover with lid and simmer gently for 1-2 hours, stirring occasionally.
Remove the hock and cool until you can handle it.
Discard the rind, fat and bones.
Shred meat and return it to the soup.
Add the green peas and most of the mint, cover with lid and simmer for 5-10 minutes.
Ladle into warm soup bowls and scatter remaining mint on top.
Serve with cheese and mustard toasts.
Serves 6-8
Cheese and mustard toasts
12 baguette slices, lightly toasted
1/2 cup grated tasty cheese (50g)
1/4 cup sour cream
1 Tbsp Dijon mustard
Combine the cheese, sour cream and mustard and mix well.
Spread the mixture over the toasts, going right to the edges.
Place toasts on a baking tray.
Grill until the cheese is bubbling and golden. Serve hot with the soup.
