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Pea and ham soup recipe

Lifestyle — Posted 17/06/16

Warm and filling, this classic flavour combination always hits the spot.

Serves: 4


500 g McKenzie’s green split peas

3 medium carrots, diced

3 celery sticks, diced

1 large onion, diced

2 garlic cloves, finely sliced

1 smoked ham hock

1 reduced salt chicken stock cube

8 cups water

1 bay leaf

McKenzie’s Himalayan pink salt and whole black peppercorns, to taste

Pan fried prosciutto and fresh parsley to garnish


1. Combine all ingredients (except garnish) in a large pot. Cover and simmer for approximately 1 to 1 ½ hours or until thickened, stirring occasionally.

2. Remove hock and prepare by removing skin. Roughly chop ham and set aside. Discard bay leaf. 

3. Puree soup in a food processor or blender.

4. Add ham back into pureed soup and stir through.

5. Season to taste with pepper. Garnish with prosciutto and fresh parsley.

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