Green Pea and Ham soup

A winter dish great for making in a big pot and then eating over several days.

Ingredients:

• 1 Smoked ham hock
• 500g Bacon bones
• 500g Green frozen peas
• 1 onion
• 1 potato
• 100g lentils

Process:
In a large pot with a good lid;

1. chop onion finely and put into the pot on a high heat - wait until onion pieces begin to go transparent.
2. Add about 4 liters of water, frozen peas, ham hock, bacon bones.
3. Chop up potato finely and throw into the pot along with the lentils.
4. Reduce heat once the water has boiled to a nice simmer and put the lid on.

Cook for at least 2 hours. I find that the best time is once the peas have started to break down and the soup has a nice green colour to it. The ham hock skin should have split open and the meat should be easy to separate from the bone. Stir occasionally to keep the onion, lentils and potato from sticking to the bottom.

Points

• Once the skin on the hock has split you can remove it from the soup (less fatty).
• The ham hock will have smallish bones in it so be aware when serving the soup.
  

Best served with crusty bread rolls and cold milk.

Serves about 6 to 8.