Prep 10 mins
Cook 6 hrs
Traditionally Australian, the soup is very thick and is served with individual beef pies and tomato ketchup. Great on a winter night.
- 2 meaty smoked ham hocks
- 6 liters water
- 750 g dried split green peas
- 250 g yellow split peas
- 1 cup frozen green pea
- 2 carrots, grated
- fresh ground black pepper
- 1 tablespoon dried tarragon or 1 tablespoon dried thyme
- Boil ham hocks in water for at least 2 hours.
- Remove fat and bones and return meat to the pot.
- Add split green and yellow peas and tarragon.
- Simmer slowly for about 3 hours.
- Add carrots and cook another hour.
- Season with pepper and add salt to taste if necessary.
- Cook until peas are mushy and thick stirring to make sure they don't stick.
- Serve with individual beef pie.
- Can be thinned with water for a less solid soup and served with savory herb muffins or cheese scones.
Seeing this recipe made me giggle! My hubby and I (yanks) were entertaining Aussie clients in ADL. They insisted we try this national specialty. Well, I love pea soup, not too crazy about the pie floater, but I gave it a go. Jim was less adventuresome, and he had a sausage roll. The soup was fantastic! Especially with a splash of vinegar! Pie wasn't bad either. Well, we found out why those who have a drop too much eat this after a wild nite: it is the most incredible alarm clock! We both were up bright and early vying for dibs on the toilet! The fresh/frozen peas are the true secret! YUM!
Hi, I found the description below of a pie floater on a website, and as an Adelaidian I feel it really does justice to the old pie floater: So GWB ended British visit with Fish and Chips in a pub with Tony Blair. Makes you think Howard dropped the ball in Australia. I know there was the BBQ at the Lodge but I think we know how culturally authentic that would have been. We missed the opportunity to introduce him to some of our cultural delights, the “pie floater” for example. Unique to the state of South Australia the pie floater is a minced meat pie floating is a sea of thick split pea soup and topped liberally with tomato sauce, which is more savoury that American ketchup. Typically, they are only available extremely late at night from caravans parked around inner Adelaide and individuals who have usually had far too much to drink consume them. ;-)