Prep 20 mins Cook 120 mins Makes Serves 8 Source Fooddaily.com.au
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.
Dietary Fibre 10.1g
Sat Fat 2.7g