Split Pea and Ham Hock Broth

2:31 am on 11 July 2009

(Serves 4 as a main meal)


  • 1 tablespoonlight oil
  • 1 onion, peeled and coarsely chopped
  • 1 leek, washed and coarsely chopped
  • 1 cup split peas
  • ½ cup brown lentils
  • 2-3 potatoes, peeled and coarsely chopped
  • 1-2 celery sticks, peeled and coarsely chopped
  • 2-3 cloves of garlic, peeled and chopped
  • 1-2 bay leaves
  • 4 litres cold water
  • 1x large ham hock
  • 1x rookworst - Dutch smoked sausage
  • salt and black pepper to taste


Heat the oil in a very large soup pot.

Add the onion, leek, split peas, lentils, potatoes, celery and garlic.

Sauté gently for about 2-3 minutes until the vegetables begin to soften .

Add the bay leaf, cold water and the ham hock.

Season with a couple of pinches of salt and bring to a light simmer. Continue to simmer for approx. 2-3 hours stirring from time to time.

About an hour before you wish to serve, drop the whole rookworst into the simmering broth. Once the hock becomes tender and the meat begins to fall off the bone you will find the peas, lentils and vegetables will have turned to puree, thickening the broth.

Remove the hock and the rookworst from the broth.

Pick the meat from the hock and slice the rookworst. Add them both back into the broth.

Correct the seasoning with salt and black pepper and serve the broth with crusty bread.

From Afternoons with Jesse Mulligan

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