Ham and split pea soup

10 Jun

1 ham bone (from a cooked ham) or 2 ham hocks
2 cups (500g) green split peas
2 litres cold water
1 onion, chopped
2 cloves garlic, chopped
2 sticks celery, chopped
1 bay leaf
Salt and freshly ground black pepper
3 tbsp chopped fresh parsley, to garnish

1. Cover split peas in cold water and soak overnight. Next day, drain well and place in a large saucepan with remaining ingredients, except salt and pepper.

2. Bring mixture to the boil, then turn down the heat and simmer for 1 hour. Remove any ham from bones and reserve. Puree soup and season with a little salt and freshly ground black pepper, to taste.

3. Serve soup garnished with reserved ham and some chopped parsley.



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