Recipe by Cosmiccook
Traditionally Australian, the soup is very thick and is served with individual beef pies and tomato ketchup. Great on a winter night.
Top Review by belkoskiak
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!
- 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
Directions See How It's Made
- 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.