I’m back! It has been awhile since I posted. I lost my Mum almost 2 years ago and to tell the truth, taking up the blog has been too painful. My Mum taught me to cook and passed her love of all things culinary onto me, and I miss terribly being able to call her in Australia and ask her random cooking questions. I thought the best recipe to post now that I am back to the blog is one she passed onto me, and as an ungrateful child I did not appreciate. However, as a much smarter adult I love this pea and ham soup, especially in the winter, which it is here in the Northern Hemisphere. So, here is Carmilla’s wonderful pea and ham soup to warm your soul on a cold, winter night. A word of warning, the rutabaga, or swede as it is known in Australia, is not to be confused with a turnip…the turnip will make this soup bitter and you do not want that. The rutabaga gives it a delicious creamy texture. So, pour a glass of red wine and enjoy Carmilla’s Pea and Ham Soup.
- 4-5 ham hocks
- 1 packet green split peas
- 3 carrots, finely chopped
- 1 large onion, finely chopped
- 1 rutabaga/swede, finely chopped
Place the ham hocks, split peas, carrots, onion and rutabaga/swede in a large pot and cover with water and grind in some block pepper. Bring to a simmer and cook for about 90 minutes, stirring often to avoid the peas sticking on the bottom of the pot. Remove the ham hocks and let cool. Once they are cool enough to handle, remove the meat from the bone and chop it roughly and return this to the soup, discarding the bone and fat. Serve the soup with warm bread for dipping.