Pea & Ham Soup with a Crusty French Baguette and Garlic Butter
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| A delicious soup that is great for those cold winter nights. |
Time
prep 1:00
total 5:00
Ingredients
Soup
| 200g Green Split Peas | | 150g Yellow Split Peas | | 1 | Ham Hock | | 1 to 2 | Bacon Bones | | 2 | Onions Finely Chopped | | 3 cloves | Garlic Finely Chopped | | 1.5L Vegetable Stock | | 1 | Tbsp Thyme | | 1 | Tbsp Black Pepper | | 1 | Tbsp Salt | | 1 | Tbsp Olive Oil |
Garnish
| 1 | Tsbp Sour Cream / Natural Yoghurt | | 4 | Tbsp Crunchy Bacon | | 1 | Tbsp Chopped Parsley |
Baguette
| 4 cups | Flour | | 1 | Tbsp Dry Active Yeast | | 2 tsp. | Salt | | 2 cups | Warm Water | | Oil for bowl |
Spread
| 200g Butter / Margarine | | 2 cloves | Garlic Finely Minced | | Pinch Parsley | | Pinch Thyme | | Pinch Black Pepper | | Pinch Salt |
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Instructions
Soup:
Place the Green & Yellow Split Peas into a bowl and fill with water. Leave for 8+ hours to soak.
Fry Onion & Garlic for 4 - 5 mins.
Add Ham Hock, Bacon Bones, Split Peas along with the Vegetable Stock and bring to the boil, turn down heat to low and let the soup gently simmer for 1 1/2 - 2 hours.
(Until the peas have disolved)
Take the Hock and Bones out of the soup and strip the meat off the bones.
Put the meat back into the pot along with Thyme, Pepper and Salt and cook for another 10 mins.
Baguette:
In a bowl mix together the Flour and Salt.
In another bowl combine Yeast, Warm water, and Half of the Flour - Salt mixture.
Using your hands, mix until it forms a dough. Then, cover with a dish cloth and let sit in a warm environment approx for 3 - 4 hours.
Gently add the rest of the Flour - Salt mixture using your hands.
Place on a lightly floured surface and knead for approx 10 minutes or so.
Lightly oil a bowl and place dough into bowl then cover with a Tea Towel and let sit for 1 hour.
Preheat oven to 235°C and knead again now cut dough into 3 equal parts and form each part into a long baguette shape then place on a baking sheet and let sit for at least 20 minutes.
Place a bowl of water in the oven along with your baguettes and bake the baguettes for about 25 minutes.
Remove the bowl of water after 15 minutes of baking.
Spread:
Allow butter to soften.
Mix all ingredients in a bowl.
Place in fridge to cool.
Then spread onto the hot baguette before eating.
Garnish:
Place bacon into a pan at a low - med low heat and cook off as much of fat as possible. Cook at this temperature for 10 - 15 mins until it takes on a brownish colour.
(If it starts to blacken at any point the pan is too hot and needs to be turned down)
Place bacon on a paper towel to drain any fat and roughly chop the parsley.
Place a large tbsp of Sour Cream / Natural Yoghurt into the soup then top with bacon and parsley.
Author's Comments
For a little extra touch when you are putting the meat back into the pot you can add a cup of frozen peas and let simmer for 10 minutes. This adds an extra texture and a little more colour.
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