Bacon hock, ginger and split pea soup

Name: Bacon hock, ginger and split pea soup
Yield: 4
Ingredients: 1 Onion, finely diced; 1 cup Green split peas; 2 Carrots, peeled and diced; 2 Potatoes, peeled and diced; 1 Ginger, 1x3 cm pieces, finely diced; 2 cloves Garlic cloves, finely diced; 1 Bacon hock, free-range smoked (Main); 2 Ltr Water; 2 Bay leaves, fresh; 1 sprig Rosemary; 1 sprig Thyme; 1 Freshly ground black pepper, to season; 1 Crusty bread, buttered to serve

for 4 people

Babiche Martens

By

Amanda Laird

Food writer

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Ingredients

1	Onion, finely diced
1 cup	Green split peas
2	Carrots, peeled and diced
2	Potatoes, peeled and diced
1	Ginger, 1x3 cm pieces, finely diced
2 cloves	Garlic cloves, finely diced
1	Bacon hock, free-range smoked (Main)
2 Ltr	Water
2	Bay leaves, fresh
1 sprig	Rosemary
1 sprig	Thyme
1	Freshly ground black pepper, to season
1	Crusty bread, buttered to serve

Directions

Put all ingredients into a large pot. Bring to a simmer, then cook for two hours with the lid slightly open.
Remove the rosemary, thyme and bay leaves. Remove the hock. Discard the skin and bone, break up the meat and return to the pot. Taste for seasoning before serving with warm bread.