Old-Fashioned Pea & Ham Soup
- Wash the peas well and soak while preparing the other ingredients.
- Place the hock in a large saucepan with the herbs, water and vegetables. Add the drained peas. Slowly bring to the boil. Remove the surface foam, cover and simmer for about 2 hours, until the meat and peas are tender.
- Remove the hock, allow to cool a little then discard the skin and bones. Finely dice the meat.
- Puree the soup then return to the saucepan with the meat. Simmer for about 15 minutes