Ward off the chill with this elegant yet hearty bowl of goodness. I make batches of this every winter, highly addictive. This takes roughly 3 1/2 - 4 hrs to make, but as most of it is cooking on top of the stove you can just leave it to do it's job! Keep for 3 days or freeze. This recipe is from Gourmet Traveler, June 2007.
- Heat butter in a large saucepan about 3.5 - 4 litres.
- Add onion and saute for 12 minutes or until caramelised.
- Add ham hock and 3 litres of cold water.
- Bring to the boil and simmer for 1.5 hours.
- Remove ham hock and set it aside.
- Add split peas to the soup and simmer for 2 hours or until dissolved and thickened.
- Season to taste with salt and pepper.
- Remove the meat from the ham hock, chop it coarsely and add it to the soup.
- Ladle it into bowls.
- Serve with a dollop of creme frache or drizzle with EV olive oil.