400 grams split peas (use yellow or green)
1 large onion diced
2 carrots peeled & diced
500 grams of bacon bones or small smoked ham hock ( approx. 700 grams)
3 litres of cold water ( I use filtered)
3 cloves garlic peeled
1 bay leaf
1 generous sprig of fresh thyme
Freshly ground black pepper
Place all ingredients in a large stockpot and bring slowly to simmering point.
Set the lid of pot little ajar and continue to simmer for about 1 1/2 hours until peas are quite tender.
Remove the bones or hock carefully (it will be hot) and discard the bones. (reserve the hock)
Remove the bay leaf and any stem from the thyme.
Puree the soup in a food processor or with a handheld blender, then adjust the seasoning.
If it’s too thick add water, if using a hock, discard the thick skin and dice up the meat and add it back in to the soup.
Reheat and serve with sippets – small cubes of bread fried in olive oil.
Note: I use Turkish bread and it adds a beautiful texture to a creamy soup. I also use yellow or pink split peas instead of green as I find green peas can cause reflux.
I have two You Tube videos that show how to make this soup Stage 1 and Stage 2