Create an old-fashioned classic with this creamy pea and ham soup.
- Place the ham hock, split peas, leek, carrot, celery and garlic in a slow cooker. Pour over the stock and 2 cups (500ml) cold water. Cook on high for 6 hours (or low for 8 hours), or until the peas are tender. Use tongs to transfer the ham hock to a large heatproof bowl.
- Add the frozen peas to the slow cooker and cook for 15 mins or until heated through and tender.
- Meanwhile, remove any meat from the ham bone. Discard bone and rind. Coarsely chop the ham.
- Transfer half the pea mixture to a blender and blend until smooth. Return to the slow cooker with half the ham and half the cream and stir to combine.
- Ladle the soup among serving bowls. Drizzle with remaining cream and top with remaining ham. Sprinkle with parsley leaves and serve immediately.
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Food Storage Container Set
Food Storage Container Set
Cutting Board Set