Ham and split pea soup
1 ham bone (from a cooked ham) or 2 ham hocks 2 cups (500g) green split peas 2 litres cold water 1 onion, chopped 2 cloves garlic, chopped 2 sticks celery, chopped 1 bay leaf Salt and freshly ground black
1. Cover split peas in cold water and soak overnight. Next day, drain well and place in a large saucepan with remaining ingredients, except salt and pepper.
2. Use a ham bone (from a cooked ham) or 2 ham hocks. Bring mixture to the boil, then turn down the heat and simmer for 1 hour. Remove any ham from bones and reserve. Puree soup and season with a little salt and freshly ground black pepper, to taste.
3. Serve soup garnished with reserved ham and some chopped parsley.