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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 8 |
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Traditionally Australian, the soup is very thick and is served with individual beef pies and tomato ketchup. Great on a winter night. Ingredients:
2 meaty smoked ham hocks |
6 liters water |
750 g dried split green peas |
250 g yellow split peas |
1 cup frozen green pea |
2 carrots, grated |
fresh ground black pepper |
1 tablespoon dried tarragon or 1 tablespoon dried thyme |
Directions:
1. Boil ham hocks in water for at least 2 hours.
2. Remove fat and bones and return meat to the pot.
3. Add split green and yellow peas and tarragon.
4. Simmer slowly for about 3 hours.
5. Add carrots and cook another hour.
6. Season with pepper and add salt to taste if necessary.
7. Cook until peas are mushy and thick stirring to make sure they don't stick.
8. Serve with individual beef pie.
9. Can be thinned with water for a less solid soup and served with savory herb muffins or cheese scones.
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