Soups: Split Pea 16 by Recipe Cottage

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	Split Pea 16

		Pea and Ham Soup 500 gms (1 pound) of split peas 1 ham hock or 500 gms of bacon bones 3 litres of water (12 cups) 2 rashers of streaky bacon 1 medium to large carrot diced small 1 medium onion chopped juice of 1 lemon pepper Soak the peas and bacon bones overnight in 3 litres of water. Next day, drain them, add the ham hock and a fresh 3 litres of water (12 cups). Bring to the boil in a large soup pot and simmer for 2 hours. Dice 2 rashers of streaky bacon and fry until the bacon fat begins to run, add 1 medium to large carrot diced small and 1 medium onion chopped. Fry till golden brown. Add to the soup and simmer for 1 hour more. Take out the ham hocks and bacon bones and finely dice the meat. Puree the soup, return to the pot and add the diced meat, juice of 1 lemon and pepper to taste.