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Try this take on a classic soup by seasoning with Himalayan pink salt.
16 June 2016
•1 min read
Nothing beats using your own fresh produce or materials around the house. If you’re missing a thing or two, tick the items you need to add to your shopping list.
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
Combine all ingredients (except garnish) in a large pot. Cover and simmer for approximately 1 to 1 ½ hours or until thickened, stirring occasionally.
Remove hock and prepare by removing skin. Roughly chop ham and set aside. Discard bay leaf.
Puree soup in a food processor or blender.
Add ham back into pureed soup and stir through.
Season to taste with pepper. Garnish with prosciutto and fresh parsley.
For more recipe ideas and ingredients inspiration, head to mckenziesfoods.com.au
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