Pea & Ham Hock Soup

Supplied by Dan Pattingale, Owner
The Figgery

Dan says "This soup takes a while to make so have patience. It’s worth the wait. The hocks from Elbrac Meats in Kingscote are excellent, and our Sticky Fig Dressing is very versatile - not just for salads."

Ingredients

• 1 large Ham hock from Elbrac Meats, Kingscote
• 500g yellow (or green) split peas
• 2 medium brown onions, medium dice
• 2-3 cloves garlic finely chopped
• ½ tsp chili flakes, enough for zing but not burn.
• 1 medium green capsicum, medium dice
• 1 medium red capsicum, medium dice
• 2 sticks celery, medium dice
• 1 tbsp fresh rosemary, chopped
• 1 tbsp parsley stalks finely chopped
• 1 tbsp chopped parsley leaves
• 1 x 400g tin of tomatoes finely chopped and juice
• 2 tbsp Sticky Fig Dressing
• ½ tsp freshly ground black pepper

Method

1. Place hock in a 4L pot and add water to cover, approx. 2L. Cover, bring to the boil and then gently simmer until the meat begins to come away from the bone, about an hour. Take the hock from pot and remove all meat, skin and soft gristle, refrigerate. Return bones to the stock and continue to simmer for at least another hour, more is better.
2. Check peas for stones and then rinse in several changes of water till the water runs clear. Cover with sufficient water to allow for swelling and leave overnight.
3. Next day, strain stock, add drained peas and bring to the boil. Remove any scum then cover, reduce heat to a low simmer, stirring occasionally. Continue cooking until the peas begin the break up. Keep an eye on it for any sticking to the bottom of the pot.
4. Meanwhile, add 2 tbsp extra virgin olive oil to a large fry pan, add onions, garlic and chili and gently fry till the onions are very soft but not brown, could take up to 30 min. Add capsicum, celery, rosemary and parsley stalks, continue to cook gently until soft. Add chopped tomato and juice, Sticky Fig Dressing, parsley leaves and black pepper. Do not add salt at this stage! Bring to the boil then remove from heat and set aside.
5. Chop hock meat, skin and soft gristle into 1-2cm pieces, bite size. Add to frying pan.
6. When the peas are cooked and disintegrating, add contents of fry pan, stir well and continue to simmer for at least another 30min, longer is better. Stir regularly to prevent the soup catching on the bottom of the pot. By now you should have about 4L of soup. Add a little water if you think it’s too thick.
7. Check the seasoning, add salt now if you think it needs it.
8. Serve with some chopped parsley leaves as a garnish and croutons fried in olive oil (optional). Freezes well.

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