2 cups green split peas, soaked overnight
1 tablespoon olive oil
2 brown onions, peeled and chopped
2 carrots, peeled and chopped
2 celery sticks, chopped
2 tbsp rosemary leaves, finely chopped
2 bay leaves
1 ham hock (about 700g)
10 cups water
Seeded sourdough and Beerenberg Razorback Mustard, to serve
The fiery Razorback Mustard adds real punch to this comforting supper and the flavours all work beautifully together.
Heat the olive oil in a large pan on medium heat. Add the onion, carrot and celery and cook, stirring often, for 10 minutes. Add the drained split peas, rosemary and bay leaves on medium heat. Add the onion, carrot and celery and cook, uncovered, stirring often, for 10 minutes or until the onion is soft. Add the split peas, herbs, ham hock and water, then cover and bring to the boil.
Reduce heat and simmer for 1 1/2 hours or until the ham has begun to come away from the bone. Carefully remove the hock and, once cool enough to handle, shred meat from the bone and finely chop. At this point you could blitz the split pea soup until smooth or leave it a little chunky, like we have done. Return the ham to the soup. Cut your seeded sourdough into thick slices, toast, then spread with butter and Beerenberg’s Razorback Mustard. Serve soup in deep warm bowls with piles of soldiers for dipping.