PEA, HAM AND LEEK SOUP WITH MINT PESTO DRIZZLE
Preparation time 20 mins
Cooking time 2 hours 10 minutes
Serves 4-6
2 Tbsp extra virgin olive oil, plus extra
1 Tbsp 1 leek, roughly chopped
2 stalks celery, roughly chopped
400g sebago potatoes, peeled, chopped
2 cloves garlic, crushed
1 litre chicken stock
1½ cups green split peas, rinsed, drained
1kg ham hock
2 dried bay leaves
Sea-salt flakes and freshly ground black pepper, to season
½ loaf ciabatta, cut into 2cm cubes
2 cups frozen peas
Toasted seed mix blend, to serve
MINT PESTO DRIZZLE
½ cup firmly packed mint leaves, plus extra, to serve
½ cup firmly packed flat-leaf parsley leaves
1 Tbsp pine nuts, toasted
⅓ cup extra virgin olive oil
STEP 1 Heat oil in a large heavy-based saucepan on medium-high heat. Cook leek, celery and potato, stirring occasionally, for 5 minutes, or until leek starts to soften. Add garlic. Cook, stirring, for 1 minute.
Add stock, split peas, ham hock and bay leaves. Season.
