Split Pea, Bacon and Roasted Garlic Soup
- 4 cloves garlic
- 4 Tbsp olive oil
- 2 carrots
- 2 onions
- 2 sticks celery
- 2 tsp mixed herbs
- 1 bacon hock
- 250g yellow split peas
- 2 chicken stock cubes
How to Make Croutons
Preheat your oven to 180ºC.
Rub garlic with 1 Tbsp olive oil and roast in the oven for 20 minutes or until the garlic is nice and soft.
Heat remaining 3 tablespoons of olive into a large saucepan. Add the carrot, onion and celery. Cook stirring until the vegetables are nice and soft about 5 minutes. Add the mixed herbs.
Pop in the bacon hock, peas, 2 cups of water and then crumble in the stock cubes. Stir and bring to a boil. Reduce the heat and simmer for about 1 hour until the peas are tender.
Remove bacon hock from the soup and set aside. Squeeze the roasted garlic out of the skin into the soup. Blend in batches if using a blender, or with a hand blender to a smooth puree. If it's a little thick and stiff add some hot water. Place the soup back in the pan and bring to a boil. Taste and season with salt and freshly ground black pepper.
Place a ladle of soup in a bowl. Remove the meat from the hock and slice finely. Top each bowl with the meat and serve with some bread or torn baguette.
By Jax Hamilton