Ingredients
- 500 ml grean split peas
- 60 ml Extra virgin olive oil
- 2 medium onions chopped
- 2 medium carrots chopped fine
- 2 stalks celery chopped fine
- 60 ml fresh parsley stems chopped fine
- 3 cloves Ontario garlic thoroughly crushed and chopped fine
- 0.8 kg smoked ham hock pork knuckle
- 1 litre chicken stock or water or combination
- 15 ml dried Thyme fresh chopped
- 1 chilli pepper
- 1 Bay leaf
- 15 ml fresh ground black pepper
- Kosher salt to taste
Servings:
Units:
Instructions
- Submerge the split peas in water in a bowl, remove small stones.
- Heat oil in 5 litre (6 qt) saucepan set to low-medium heat. Add onions, and cook for 15 minutes, or until dark brown, stirring occasionally.
- Add carrots, celery, and garlic and cook for 2 minutes.
- Add remaining ingredients. Add additional water or chicken stock as required. Bring to boil and set to simmer for 1 hour.
- Remove ham bones to cutting board and cut meat and fat into 1 cm (1/2 inch) cubes and return to pot, include bone. Simmer for 1 hour.
- Remove bay leaf. Add salt to taste – check first – the ham may provide sufficient salt flavour. If desired, add additional chopped garlic before serving.
Share this Recipe