So.. I have finally made something from ‘Masterchef’….. You see I challenged myself to try the trickiest and most elaborate dish, one that will easily sort out the professionals from the pretenders the dish that requires great skill and care….. yeh right, not this little red caboose.
I was looking for a simple soup recipe and in my search stumbled on this one http://www.masterchef.com.au/pea-and-ham-soup.htm. I have added some extra vegetable with carrot, dropped the chili and used oil instead of butter a tradeoff between health and flavor.
A note of warning check the seasoning carefully, the ham hock I had was very salty and I did not need to add any more salt.
Sorry to disappoint but this is just good old fashioned winter comfort food, dead easy, stick it on after lunch, let it simmer until just before dinner, no fuss, no stress, get yourself a bowlful, a chunk of bread and curl up by the fire… deeelish!
1 tbsp oil or 50g butter
2 onions, finely diced
3 cloves fresh garlic, peeled and sliced
2 tsp Thyme Leaves
1 tsp Oregano Leaves
1 smoked ham hock
300g green split peas
1 1/2 – 2 L low salt chicken stock
1 cup peas, frozen
½ cup fresh parsley, chopped
1. Heat oil or butter in a large pot and fry onion for 3-4 minutes, add in garlic, thyme, chili and oregano then stir for a further 2 minutes.
2. Add in the ham hock and split peas with the stock and bring to the boil, turn down heat to low and let the soup gently simmer for 1 ½ hours.
3. Take the hock out of the pot and shred the meat.
4. Place the frozen peas into the soup for 5 minutes and then blend the soup until smooth.
5. Add in the shredded ham and heat five minutes before serving, and finish with parsley.
6. For a creamy soup add 2 tsp of yogurt to each bowl of soup.
Recipie from www.masterchef.com.au