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“Ward off the chill with this elegant yet hearty bowl of goodness. I make batches of this every winter, highly addictive. This takes roughly 3 1/2 - 4 hrs to make, but as most of it is cooking on top of the stove you can just leave it to do it's job! Keep for 3 days or freeze. This recipe is from Gourmet Traveler, June 2007.”
4hrs 10mins
8 bowls

Ingredients Nutrition


  1. Heat butter in a large saucepan about 3.5 - 4 litres.
  2. Add onion and saute for 12 minutes or until caramelised.
  3. Add ham hock and 3 litres of cold water.
  4. Bring to the boil and simmer for 1.5 hours.
  5. Remove ham hock and set it aside.
  6. Add split peas to the soup and simmer for 2 hours or until dissolved and thickened.
  7. Season to taste with salt and pepper.
  8. Remove the meat from the ham hock, chop it coarsely and add it to the soup.
  9. Ladle it into bowls.
  10. Serve with a dollop of creme frache or drizzle with EV olive oil.

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