Dutch Pea & Ham Soup

Place peas, pork hock, garlic, onion, leek, celery, celeriac, sweet potato and bay leaf in a large saucepan with 3 litres of cold water. Bring to the boil, then reduce to a simmer and cook with lid ajar for 2 hours.

Remove hock and bay leaf. Shred lean meat from the bone, discarding skin and fat. Allow the soup to cool, then spoon off fat from the surface.

Process soup to a smooth puree and stir through half the shredded meat and half the sausage.

Cook the remaining sausage in a fry pan for a few minutes to remove fat and brown.

Serve soup with a swirl of yoghurt and topped with remaining ham, sausage and cracked black pepper.

(Per Serve)

Energy 1,434.4kj

Calories 342.5cals

Carbs 42g

Sugar 6.8g

Dietary Fibre 10.1g

Protein 21.6g

Sat Fat 2.7g

Fat 7g