|1||Ham bone, from a cooked ham, or two ham hocks|
|2 cups||Green split peas|
|2||Garlic cloves, finely chopped|
|2||Celery stalks, chopped|
|3 Tbsp||Fresh parsley|
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1. Cover split peas in cold water and soak overnight.
2. Next day, drain well and place in a large saucepan with remaining ingredients. Do not season yet. Bring mixture to the boil, then turn down the heat and simmer for 1 hour.
3. Remove any ham from bones and reserve. Puree soup and season with a little salt and freshly ground black pepper to taste.
4. Serve soup garnished with reserved ham and some chopped parsley.