Hearty split pea soup with cheesy croutons

By garciamoss

Ingredients

• olive oil, 1/4 cup
• brown onion, 1 large, coarsely chopped
• carrots, 2, cut into 1cm pieces
• celery stalks, 2, cut into 1cm pieces
• garlic cloves, 3, finely chopped
• thyme, 3 sprigs
• sea salt and freshly ground black pepper
• green split peas, 500g
• reduced-salt chicken stock, 4 cups
• smoked ham hock,1 (440g)
• baguette,1, crust removed
• parmesan, grated, 1/3 cup

Details

Cooking time 120mins
Adapted from womansday.ninemsn.com.au

Preparation

Step 1

Preheat the oven to 220C/200C fan-forced.

Heat a large heavy pot over medium heat. Add 2 tablespoons of the olive oil,then add the onions, carrots, celery, garlic, and thyme and cook, stirring occasionally, for about 5 minutes, or until the onions are tender. Season with salt and pepper.

Stir in the split peas, 8 cups water, and the stock. Add the ham hock, cover the pot, and bring to a simmer. Reduce the heat to medium- low and simmer gently, stirring occasionally, for about 1 hour and 45 minutes, or until the ham hock meat is tender.

Meanwhile, tear the baguette into bite-size pieces. On a large, rimmed baking tray, toss the bread pieces with the remaining olive oil. Season with salt and pepper. Arrange the bread pieces close together in a single layer on the baking tray and sprinkle with the cheese. Bake for about 10 minutes, or until golden brown. Set the croutons aside at room temperature.

Reduce the heat under the pot to very low. Using a slotted spoon or tongs, transfer the ham hock to a cutting board. Let stand for about 10 minutes, or until cool enough to handle, then remove the meat, discarding the skin and bone, and chop into bite-size pieces. Stir the ham into the soup. Remove the thyme stems and season the soup to taste with salt and pepper.

Ladle the soup into six soup bowls, top with the croutons, and serve.