August 13, 2017
Comfort Food, Soups/Stews, Pork,
Dairy, Vegetables, Peas , Budget-Friendly, Fall/Autumn, Winter, Weeknight Meals, Slow Cooker, Stove Top, Gluten-Free, High Fiber, No Eggs, Heavy Cream more
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"From one of our national supermarkets, posted for You Want What!? A Recipe Posting Game? Have made a number of changes to the original recipe to suit the ingredients I had on hand and how I like my soup."
Place the ham hock, split peas, leek, carrot, celery and garlic in a slow cooker and pour the stock over plus 2 cups (500ml) cold water.
Cook on high for 6 hours or low for 8 hours, or until peas are tender and using tongs to transfer the ham hock to a large heatproof bowl.
Add the frozen peas to the slow cooker and cook for 15 minutes or until heated through and tender.
Meanwhile, remove any meat from the ham and discard bone and rind and then coarsely chop the ham.
Transfer half the pea mixture to a blender and blend until smooth and then return to the slow cooker with half the ham and half the cream and stir to combine or use a stick blender and coarsely blend before adding in half the ham and cream or if you prefer chunky then just add in half the ham and cream.
Ladle the soup among serving bowls and drizzle with remaining cream and top with remaining ham and sprinkle with parsley leaves and serve immediately.
ALTERNATIVE - On the stove top - If you don't have a slow cooker, make this soup in a large saucepan over medium heat and reduce cooking time to 2 hours or until tender, adding frozen peas in the last 10 minutes of cooking.
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